I’ve always been a cheese afficionado, but haven’t hit on the idea of doing it myself before now. I just ordered a starting mozzarella kit with rennet and…acid…I think? ...along with a book and instructional dvd.
I’ve been brewing beer for quite a while, and am hoping to bring some of that experience with me into cheesemaking. You know, the importance of cleanliness/sanitation, keeping notes, patience, understanding the process etc.
But I realize I have to start out with baby steps, hence the mozzarella kit. Not starting out with a blue mold cheese
Hi there up in Norway. Have you done any soft cheeses yet? Might be the best place to start. Then, I would think that some simple hard cheeses would be a gentler break-in than mozerella. Remember, mistakes are a part of the game, and we learn best from our mistakes.
Hi there up in Norway. Have you done any soft cheeses yet? Might be the best place to start. Then, I would think that some simple hard cheeses would be a gentler break-in than mozerella. Remember, mistakes are a part of the game, and we learn best from our mistakes.
I’ve never done a single cheese before. But I am going to try making a yogurt one of these days
Wondering if you have access to farm fresh milk. If so, you’ll have an even better result. When you do get started, allow plenty of time, because it always takes longer than you think it will. Have your recipe at hand and follow it step by step so you don’t skip anything. I once forgot to add rennet and then wondered why the curd was not setting properly. Take courage - you probably can’t mess it up badly enough for it to be inedible.
No farm milk here - I live in our capital. But I am planning to move out to the countryside in a year or two. Planning to set up a small commercial brewey there - if I can cut through all the red tape. Close access to an organic dairy farmer will be high on my list of requirements when I choose a location
Used to, not any more. Now just certified NRA instructor. Don’t even own the Ruger anymore, love my Glocks though. Have a g19 as my carry piece.
So what did you shoot? My husband has always shot some kind of competition, i.e., IPSC, PPC, and now he’s into metallic silhouette. He just came back from the nationals in Raton, New Mexico a couple of weeks ago.
