Making cheese at home like normal…
There is an even, balanced, pace. Fill the pan and add the culture, start a load of laundry, clear the breakfast table. Remind the children to find their school books while you add the rennet. Start another load of laundry. Do school with the kids for an hour. Let them break for lunch while I cut the curds. Let the curds heal while I switch laundry again. Grab a sandwich as I stir the curds. Give the kids an extra 20 minutes of freedom as the cheese dries down to go into the press. Press, start on school again, wash up lunch and start on supper. Flip, start more laundry, take a 10 minute break…it’s probably 2pm, or maybe 4:30. I know because I’ve been keeping time, but not really because it’s heat for 30, flip after 15…and so on. The I remember the sourdough started that morning and be thankful it’s flexible type of bread…