First yogurt, now cheese

So after successfully making my own yogurt several times I tried cheese from this recipe. It’s currently chilling in my refrigerator.

What I am pleasantly discovering is that things such as these are not that hard. I don’t always get it right, but I actually like the process, which is unique for me as I usually HATE the process; I only want the end. Take for instance baking. I am on a quest for the perfect rustic baguette. I must have baked 30 loaves in the last 2 months, but I am getting better. In fact, before making the cheese I tried two more. The NY Times no knead recipe has proved to be best so far. By taking their one loaf, using only 1 1/4 cups, and splitting into two parts and gently rolling them to baguette size I could get the same crunchy crust and chewy center with lots of holes.