I must say I have been spending a lot of time on this forum since I found it a few months ago. The information and knowledge I find here is very valuable.
Retirement last October gave me time to start this interesting hobby. I have been collecting equipment and cultures since then and guess that will never end. My next purchase will be a ph meter. Luckily I have a small dairy 10 minutes away that has cream-line milk. So far I have made yogurt, cottage cheese, mozzarella, (2) farmsteads, (3) cheese curds, (2) asiagos, colby, gouda, and brick.
I may not participate much is the forum for a while, but I sure will be here reading everything.
Richard