I’ve been wanting to make cheese for over a year. Concerns about temperature requirements and pressure requirements for the recipes I wanted to try kept me wringing my hands all this time, and thus into inaction. Finally, though, I decided to try Fromage Blanc as it seemed by far the most forgiving, being the only recipe I saw that specified room temperature as being OK and didn’t require any pressure.

I’m happy to say it was a success, even thought I heated the milk too fast, and it topped out at 92 F when it called only for 86 F. I feel like the inertia has been broken and that I’ll definitly try this again.

Meantime, though, I wanted to thank everyone that responded to the inquiries that I’ve made here and there over the past year.

Regards,

Slim

I’ve had a few pots of milk runaway on me temp wise.  One actually burned and had to be tossed.

But it just takes one success to hook ya…I just wish I had the time to do some more :(

Congrats !! hope u can post pics some time Practice makes perfect (or close to it)