Cheesemakers!

Comment by Scarlett Sperber on September 3, 2010 at 2:08pm

Starting out small:

I made my first "cheese" last week. Ricotta. It was good. Perhaps I used too much vinegar, because the ricotta picked up a touch of it's flavor. But still. I was pleased. So with this behind me, I'm now more encouraged to try the next level.

Comment by Margaret Beers Oliver on September 3, 2010 at 2:22pm

I have strained yogurt to make a cream cheese... but think I am going to try to make my own ricotta next week. Very busy this week is why I am putting it off. I will post my results.

Comment by Linda Larson on September 17, 2010 at 11:47am

Hi, I'm new. I have 5 dairy goats (Saanens). I usually milk 2, and I make goat cheese. I am thinking about milking my sheep next Spring. I live in Western NY. I have been making cheese for about 5 years, and am very interested in researching historic cheesemaking.
Linda

Comment by Stella on September 24, 2010 at 2:19pm

Linda wondering where in Western NY you are and do you make anything with your milk besides cheese?

Comment by Patrick Salvaggio on October 4, 2010 at 11:11pm

as a chef i love cheese and have made fresh ricotta for the restaurant with local milk recently, i used it on housemade foccacia with marinated local eggplant, it went great but its a huge undertaking to replace all the ricotta we use with homemade....baby steps. does anyone have diy cheesepress instructions?

Comment by Lynda Reynolds on October 4, 2010 at 11:32pm

I found this on a blog....I thought it was pretty clever and it works!

Comment by Diane Hoffmaster on October 18, 2010 at 2:13pm

I hope it is okay to post this here...feel free to email me if I have overstepped the rules! I thought you might be interested in my latest giveaway!

Come and visit Turning the Clock Back for a chance to win this Home Cheese Making book by Storey Publishing!

Comment by Stephanie M, Together In Food on November 8, 2010 at 3:46pm

Thought you all might enjoy this post from my blog, Together In Food, about a cheese-making class I attended recently, complete with a paneer cheese recipe: http://togetherinfood.wordpress.com/2010/11/08/building-your-bliss-...

Comment by Beth Glosten on April 15, 2011 at 9:28pm

I make several different goat cheeses, including a gouda that ages beautifully. I struggle keeping the aging cheese cool enough. Anyone have ideas on how to create a cheese-aging environment with temperature and humidity control? I've looked at beverage coolers. Anyone have experience with them? I don't need much space - just better control! Thank you.

Comment by Simona on April 16, 2011 at 12:20am

Hi Beth. I bought a wine fridge a few months ago and so far so good. It has two separate sections, where I can set different temperatures. It is also not too big.

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