Hello, All.
I finally broke down after years of dreaming of making my own cheese, and stalking the great cheese stores in Ohio when I visit my mom in Amish country, and yesterday I bought my first cheese making book. I got “The Idiot’s Guide to Cheese Making”. Seemed to be the most logical choice!
I have read through it, and I am very excited to begin. I was online last night looking for things like rennet, and calcium chloride, and cheese presses.
I have been through this “honeymoon” phase before, with my soapmaking craft, so I am trying to be cautious. Anyway, Just a rather long winded introduction, and I will spend a few days trolling through the posts until I find my way.
Wish me luck!!!
AJ

Welcome AJ.
Not only do we wish you luck; but we’re here to help whenever possible.  Just let us know what your issues are and we’ll clue you in to the mistakes we’ve already made.  Hopefully it will smooth your road just a bit.  From the sounds of it, you’re wanting to begin right away with a hard cheese.  Start simple and work your way up.  A short process, fast aging cheese would be a great start; and my personal fav it Manchego, although others probably have their own favorites.  It makes in short order, and you can eat it in as little as a week if you’re the impatient type (like me).  The advantage here is that you don’t have to wait so long to check out your progress.

In addition to the things you’ve listed for the making of the cheese, you’re also going to need a place to age it.  Your kitchen fridge is likely too cold.  Again, if you’re the impatient type, you can make due with an ice chest until you acquire the proper equipment.

So, enjoy your learning experience and stock up on the crackers.

Welcome and hope u have allot of fun!!
(im also a soap maker )