From the beginning, my desire to make cheese was rooted more in a desire to find a way to preserve milk I might actually have in excess at my farm than any other thing. That is, I never set out to make true Cheddar or Ricotta. Instead, I want to make Innisfree cheese using time-tested methods.
So far, my effort has been a mixed bag, partly because I’m not listening to what the milk is telling me. On the other hand, I have learned a lot from the mistakes I’ve made and have a much better idea of how to proceed.
For me, moving forward means going back to what started me down this path, and that means rereading Sandor Katz‘s excelled writing on the subject. His approach is fundamentally what I am trying to do, and I’m working to reapply his simplicity to what I am doing.
If you are interested, I highly recommend his book Wild Fermentation (affiliate link). It is simple, straight-forward, and an excellent primer for anyone looking to make a variety of fermented foods, including cheese.