Consul
Senior Cook
Wow, two new threads in one day after being inactive for so long...
For any that are interested, I'm pursuing the idea of making your own cheese at home. I'm hoping to gather some resources together and to keep the processes simple, requiring no special equipment (that you can't make yourself) or hard-to-get ingredients.
Here is a collection of resources I have found thus far:
Fankhauser's Cheese Page - A university professor puts together a remarkably complete page on home cheesemaking.
Jack Schmidling's Cheese Making - One of my first discoveries on the web, and the page that convinced me I can actually do this. He has a recipe for a "cheese milk" made from dry milk, water, and heavy cream that looks very promising, especially since very few people have access to good raw milk.
Leeners Cheese Making Kits - I'm not too sure I'd get a kit, since it's so easy to make your own tools, but for others, this might be just the ticket.
I, personally, am most interested in making mainly fresh cheeses, such as mascarpone, mozzerella, and Neufchatel. These are easier to make than the hard, aged cheeses, and would make good stepping stones, I think.
I would definitely appreciate any input from those with cheese making experience. I plan on making my own mascarpone or mozzerella sometime this weekend (my weekend is Sunday and Monday) so I'll let you all know how it goes.
For any that are interested, I'm pursuing the idea of making your own cheese at home. I'm hoping to gather some resources together and to keep the processes simple, requiring no special equipment (that you can't make yourself) or hard-to-get ingredients.
Here is a collection of resources I have found thus far:
Fankhauser's Cheese Page - A university professor puts together a remarkably complete page on home cheesemaking.
Jack Schmidling's Cheese Making - One of my first discoveries on the web, and the page that convinced me I can actually do this. He has a recipe for a "cheese milk" made from dry milk, water, and heavy cream that looks very promising, especially since very few people have access to good raw milk.
Leeners Cheese Making Kits - I'm not too sure I'd get a kit, since it's so easy to make your own tools, but for others, this might be just the ticket.
I, personally, am most interested in making mainly fresh cheeses, such as mascarpone, mozzerella, and Neufchatel. These are easier to make than the hard, aged cheeses, and would make good stepping stones, I think.
I would definitely appreciate any input from those with cheese making experience. I plan on making my own mascarpone or mozzerella sometime this weekend (my weekend is Sunday and Monday) so I'll let you all know how it goes.