It’s awfully quite here the last couple of weeks!
Nobody making cheese anymore?
Well, I didn’t: Had an opportunity in a weekend but noticed that my jerrycans became useless. The handles are hollow and apparently not enough cleaned. Full of mold and very hard to remove.
So I have been hunting for a replacement and found a bunch of plastic buckets with lid. Very easy to clean and approved for food (the have been used for mayonaise).
But then I had to do some maintenance in house and garden, so no time for making cheese.
Meanwhile, because I have borrowed a press which I have to return, I did find some time to build my own cheese press from oak. Pictures will follow soon.
Looking forward to start again, but the next 10 days we will be living in the house of friends that went on holiday, looking after their dogs, horses and cats…

I can identify with your situation, because mine is similar.  It’s harvest season, so the garden and food preservation are taking a bit of my time.  I experimented with growing papaya this year - started them in the house last Summer, then moved them outside this Spring.  I now have fruit which I’m hoping will ripen before Winter kills them.  Then, too, there is the remodeling project going on.  The contractor has had the house in disarray; but hopefully this weekend will be the end of that.  Then there was the marriage of my youngest son, and the birth of two more grandchildren - total of 14 now.  So, as you said, no time for cheese making.  I’m more than ready to get back to it.

Sounds like very bussy personal seasons for all LOL.
Getting ticked off I havent had the chance to make something yet, have to hurry before the year ends quickly

I had a plan for cheeses that I wanted to make to have for Christmas, but then we got really busy at work. I have been working 6 days a week for a couple of weeks now, and I have to work again tomorrow. I usually make cheese on Saturday, and do laundry on Sunday. With only one day off I don’t want to make cheese.

My brother, whom I haven’t heard from in 15 years, found me on Ancestry.com last week. I thought that was exciting. He is my half brother and he is not easy to find. When our Daddy died we couldn’t find him, so he called a few months later and that’s the last time I talked to him.

Back to cheese. The last cheese I made was a Swiss from raw milk, which I brined in a whey brine. It is coming out beautifully. I have passed the stage where you sit it out to let it swell up for hole formation, and it is back in the cave being turned every day, or every other day. I still have the one that I brined incorrectly and it swelled up, I am just going to see how it turns out. Then I have the one made from store bought milk as well, and it is coming out lovely. It smells really good. I can’t wait to taste them.