u/DoubleYesterday4295

Hey all...kinda new.. working on my 4th wheel today.. spent the morning building a butt ugly dutch cheese press..

Anyhow.. I am making the derby recipe from Home Cheese making.. and it seems like it is missing the whole step of draining the curds and matting them for cheddaring...am I missing something? I see in a thread from a year ago or so, that the book has...issues..if you will pardon the pun..

Is there a better book for home scale dairy? I do use Jim Wallace's recipes on NECMS site. But I like to have my info in physical books as a hedge against all this digital crap blowing up on us...

Thanks in advance!