Since everyone has been so helpful, I thought I would write my two hints. Most people here have probably figured these out, but It took me a while. (hopefully these are good hints!)1. Label your cheeses
, esp if you make more than one every couple of weeks (!)
How I do it: measure your mold(s). Cut printer paper in 1" strips to make a circle around the cheese with lots of extra room (my molds are all 6" and I cut strips long-wise then tape them together), making a very loose strip so the cheese will have plenty of air around it. I will tighten the strip with more tape when the cheese is older. Then write what you've done on the strip and lay it around the cheese and don't lose track of it! 2. Keep a notebook.
What I do is to fold the page in half length-wise, and write a very brief description of the steps on the right
side. Then I date the left side and write my notes (stuff like "5 mins late cutting curd" or "10 minutes extra for clean break") and results ("no, that was not a bottomless mold in the picture, use cheesecloth" "Beautiful cheese
Then, when you go to make the cheese again, fold the directions page over so you can see it while writing your notes on a new page (which I also divide in half for two cheeses). I just write the date and the name of the cheese on top and keep the notes across from the steps on the other page. (Sometimes I have to clip the directions page to keep it at the right cheese.)
With the date and name of cheese on both the cheese and the notes, I will be able to go back and see what worked and what didn't, as well as any possible seasonal changes (raw milk has those).
I sure do hope these help some newcomer one day as y'all have helped me so much
Thank so very much!!!!!!!