When I learned how easy it is to make butter, I had to try. I've made it three times now. Successfully. I have also wanted to learn to make some simple cheeses. I have a few recipes, and one is made with the "butter milk" that is a by product of butter making. In the past I have used this milk in pancakes and biscuits. Now I want to make cheese.
The instructions are pretty simple. Heat the milk to 160-180 degrees and strain. The milk should separate into curds and whey when heated. Simple... again! I don't get curds and whey. After long minutes
and increasing the temperature...I get milk stuck in the bottom of my pot. I find myself wondering if this cheese is Scottish in origin?
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