I love cheese!!  About a year ago, I downloaded a data base of names of about several hundred diifferent cheesees. I wanted to try as many as I could possibly find.  Just last week I decided to be like those folks who make their own beer and wine.  I started the research(internet/yuotube) to begin making my own varieties of cheese.

I joined this forum for recommendations.  So I am asking any of you folks for recommendations for websites to get me going.  I need to know what to buy. I need the steps in the process. I need HELP!  I want to make sure I make cheese the right way!!

Thank you all in advance for your suggestions.

Jeff

Welcome!
I suggest u start by reading this site. Their are recipes and book recommendations and suppliers listed.

Welcome Jeff,

Good to have another cheesemaker aboard.  Neil made a good point.  Forums such as this one are great sources for all the information you will be needing.  I can tell you how I started:  I got a copy of Rikki Carroll’s book, Home Cheesemaking and read it through a couple times.  Then I gathered some equipment and plunged in.  With a few pointers, that is likely all you will need.  Pointer number one:  keep it as clean as you can.  You can mess up on several things and still get edible cheese; but if you mess up on sterilization you will end up with a bitter tasting substance that you will not want to eat.  A question:  do you have a source for raw milk?  If so, you are one of the fortunate ones.  Raw milk will make the best curd.  I’ve heard it said that it’s good to start with soft cheeses and then move up to hard cheese.  Had I to do it over again I would have just started with hard cheese.

So, get yourself a journal and make copious notes; and enjoy the learning process.  We’ll expect to be hearing a lot of questions from you.

Welcome Jeff, I think Neil and Rich already gave good directions. I started with feta, not only because I had access to fresh goat milk, but also because you don’t need much more than the usual kitchen equipment. Tim Smith’s book Making artisan cheese is also a good one. It’s starts with cheeses for beginners, then advanced and then for experienced people.

Thanks all for the suggestions.  I plan on starting with the Rikki Carroll’s book, Home Cheesemaking.  I have done a lot of research at this point, but just have not taken the biggest step—that is make the cheese.  I also stopped in a cheese specific store locally to see if I could witness the process because I am a visual learner.  Unfortunately, their cheese gets brought into the store.

I do not have a supply of raw milk.  What is the alternate for raw milk?  I have been told ultra milk and also powered milk with whipping cream. 

I have much to learn about cheese making!!!!!!

Jeff

Jeff, if you mean Ultra High Temperature pasteurized (UHT) milk, the answer should be NO. I know some people have made cheese with this sterile milk, but with a great efford and knowing what to do from a long experience as cheese maker. I don’t know where you are living, but I know from other cheese makers on forums that in most states of the US their is a variety of milk in the stores, except for real raw milk.

Start with 2% and add 10% (1L) to 8L (or4L) to rich it up a bit for starters and make sure no UHT is stamped on it. If u have several companies u may have to test each on to see who gives the best result. Also make sure u ad some CaCl to reinforce it.

Jeff, I’ve used Cheesemaking Made Easy but you also might want to check out Mary Jane Toth’s book, A Cheesemaker’s Journey. She has done a number of companion videos to the recipes as well. You can check out a sample recipe video at the following address. http://hoeggerfarmyard.com/the-farmyard/cheese-making/make-feta/  This book is written primarily for beginners and works great with store bought milk.