Saturday, as it turned out, was cheese day. My wine hasn't quite fermented enough for racking, so instead I got out my cheesemaking equipment and ingredients (most of them Christmas gifts, some that I picked up last week from the good folks at Austin Homebrew Supply):
This is where my homebrewing gear came in handy - I scoured my 5 and 8 gallon stock pots (also good for making turkey soup, BTW) until the interiors were spotless and sterile, then set them up as a double boiler for the milk.
And after being pressed overnight, it looked more like a wheel of cheese:
Next on the agenda, probably either Edam or feta. Maybe both.
* - The whey, I've discovered, makes for delicious bread and pizza dough, so I've got over a gallon of that to use up by the end of this week in the fridge. Mmmm, carbs....