Having read through quite a bit of the forum (it's massive) I have a couple of questions that I could not find the answers to. I have no doubt somebody will point me in the right direction, but meanwhile I just go ahead and ask.
We like quite a mature hard cheeses, including goats cheese of which we have a source of fresh unpasteurised milk and also cows milk.
The book. I have at the moment is,”Home cheese making by Ricki Carroll. The one I'm expecting to receive shortly, is, “200 home-made cheese recipes by Debra Amrein-boyes (as recommended by another forum member). As it's going to be my first experiments with make it hard cheese, I would love your recommendations.
The other question I have is concerning press weights. I happen to have a couple of 1 pound cheese moulds, and a home-made press that will take them both. Now then, do I just use the weight for a 2 pound cheese mould, or is there a different formula for having two separate moulds under one press, even though the total is the same as an individual two Pound the press mould.
It's a long time since I went to school. :-)