In my never-ending quest to learn how to do everything, I made hard cheese last weekend (previously, I have made mozzarella and ricotta). Brian helped, too. It was pretty fun, but it was a very long process (partly because this was our first attempt, but mostly because cheese takes a long time to make). We made a farmhouse cheddar, which is the recommended first hard cheese due its shorter aging process and ease of process.
The first step was to heat the milk. This could not be done on the stove, so we put the cheese pot in a larger pot filled with hot water.
Stay tuned for next month, when I cut the cheese. Literally, not figuratively.
All supplies (and my cheese making recipe book) were purchased from New England Cheesemaking Supply Company.