This isn’t my first attempt at making cheese — far from it.
More than one liter of milk was wasted. Failed batches, weird textures, disappointing results. Every time I thought, this has to work now, and every time it didn’t.
I kept changing small things. Temperature. Timing. Even the milk itself.
Suddenly, the failures made sense.
Now I’m curious — how many of you went through the same phase of “learning by wasting milk” before it finally clicked?
What was the mistake that cost you the most milk?
by Pagan_9332