Cheese Making

I have been interested in trying to make some cheese for a while and had gathered equipment, cultures, rennet and so on over a period of time, waiting for what seemed the right time to have a go. The easiest and quickest recipe appeared to be a soft cheese so here's how it went-
Used 2.5 litres of whole milk ,direct vat culture and vegetarian rennet.

The curds were flavoured with salt, walnuts, black pepper, garlic chives and herbs as they were put in the moulds and then left for about 24hours, turning about three or four times.

You can see how much the curds shrank as they whey drained out of them- it was easier to turn the cheese as it became more solid.

The finished cheese- very tasty, quite mild but delicious!!

Overall pleased with the result- have frozen one to see how it will keep and packed the others in the fridge, but judging by the amount we have already eaten will probably not last long!
Next time would like to have a go at a semi hard or hard cheese which will need pressing and maturing for longer.