Xant Dewit – Thank you for posting the link to the interesting articles and recipes for cheesemaking! I read the one about how to make your own animal rennet. I don’t need to do that now, of course, but it’s nice to know how it is done, just in case. You must have a very large stockpot or cheese vat to make such large batches of cheese! I have only made cheese from 2-gallons of milk at at time, so far 🙂
Mama cando – What an interesting idea to put sauerkraut and its juice into your beef and vegetable soup. That must have given it a good depth of flavor. I will be trying that recipe myself sometime!