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The cheesemaking process isn’t that hard, it’s a simple formula that anyone with a background in, and passion for, bread baking, wine making, beer brewing, preserving, or other home food manufacturing process can indulge in.  From the milk selection, the formula choice, to the rhythm of time and temperature, it’s a hobby that can be made to fit into most lifestyles no matter how busy you might be.Milk RipeningMilk coming to temperature and ripening with the addition of specific bacteria, and on occasion other additives like lipase, molds, and calcium chloride.Soft CheeseThe curds were ready to cut but I wanted to pull some off first for a soft cheese that will be ready in weeks instead of months.Cutting CurdsThese curds are ready to be cut, that is a clean break.Curds in WheyThe curds have been cut and are coming up to temperature to cook for 30 minutes.Cooked and Partly Drained CurdsOnce the curds have been cooked long enough, draining is a matter of removing enough whey to see the curds.Curds in MoldForming the cheese itself is all in the arrangement of the curds in the cheese mold.Cooked Curd CheeseA large cheese formed from the cooked pressed curds.Soft Curd CheeseThis little cheese was made from curds pulled from the mass above before it was cut and cooked.