Part 2 of 2 parts
Back to the cheese making

Here the cheese is in on the loading plate ready to be grinded

The simply load it into the hopper and begin grinding away

Once you have run through the grinder you add a little salt to it. 

Then you mash together the mix again mixing the salt into it evenly

Now here is where ingenuity comes into play. Needing a round mold to shape the cheese we cut a piece of new PVC pipe.  Wash it really well before using it and after each use and it makes for a great mold that the cheese doesn’t adhere to. 

Then using the mold push the mix into the mold and in a circular motion continue to pack it in tightly until you can’t pack any more.

Then after the mold is full and compacted place it on a table where you then take a piece of fabric and press over the top to give it one last press.  This is done to make the top really smooth and make it more presentable. 

Then remove the cheese from the PVC mold and place it on a plastic tray.  When the tray is full cover it with a cloth and place it in the refrigerator

Presto you’re finished for today! 

This cheese below was made yesterday so this is what one day old fresh cheese looks like. 

Your family will probably not consume this much cheese on daily basis so you can sell the remaining cheese to neighbors and others and make some money on the side, or use the cheese to barter with.

Welcome !!!
Fantastic pictures u shared with us, great looking cheese.
Is their a particular cheese u like would like to make?

This is fascinating - it doesn’t ring any bells with me as to the specifics of the method, but this seems like a Neufchatel (aka Chevre, aka Farmer’s cheese, though all of these terms have other potential meanings). (Note that I am no expert - in fact this is my first post ever on this forum).

What does it taste like? How soon do you eat it? Do you have any idea where the recipe came from?
To me, this is all about one of the original purposes of cheesemaking - to avoid wasting the nutrients of milk that can’t be used up in time.

I suppose that the grinding would be called “milling” in the context of cheesemaking.
And what does it mean when you say you “spate it”?