CheeseForum.org » Forum
GENERAL BOARDS => Introductions => Topic started by: wi_hotpepper on November 13, 2008, 06:05:50 PM
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Hello,
My name is Marv, and first of all I'd like to say what a fine forum you have here.
I found CF.org looking for supplies to start making cheeses, I am a total newbie and need to research and learn a bit more before the plunge of cheese making.
As you can see by my handle I like hot peppers and a "hot cheese" is in the plans.
I look forward to learning from you all and posting as my progress goes. ;D
Thanks,
Marv
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Hi Hotpepper and welcome to the forum. Have you decided yet which cheese you are going to make to add your peppers too. Let us know what you finally decided to make.
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Hello Hot Pepper Marv and welcome to the forum, as you are just starting I'd recommend the soft unaged cheeses like Cream Cheese or Neufchâtel as simple ingredients and equipment and work up from there. I've organized the recipes into a Sticky here (http://cheeseforum.org/forum/index.php/topic,116.0.html). The one ingredient you really do need to buy is rennet, there's an info page on it here (http://cheeseforum.org/Making/Rennet.htm), and some talk about it in the Ingredients Board here (http://cheeseforum.org/forum/index.php/board,52.0.html).
Again welcome and let us know how t works out!
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Hi Tea, thanks for the welcome.
I have a fellow chilehead acquaintance from Cal. that I sent some really HOT flakes to and he used it in gouda, so gouda is one I would like to try Parmesan, I guess it depends how good I'm at it and how far I want to learn it, I like it all.
Cheese Head,
Thanks for the links, I had to do something so I made a queso blanco yesterday
(http://i46.photobucket.com/albums/f144/08peanut_pics/birds/DSC01093.jpg)
(http://i46.photobucket.com/albums/f144/08peanut_pics/birds/DSC01095.jpg)
I put in some parsley, sea salt and garlic powder, turned out OK the garlic made is easier to taste I could see this being pretty bland.
I checked out a book from the library, Cheesemaking Made Easy by Ricki Carroll
and here are the things I have coming next week;
Calcium chloride, cheese salt, citric acid, cheese coloring, lipase powder-Italase(mild), liquid vegetable rennet, mesophilic(DS) and thermophilic(DS)
I am looking forward to getting started and am going to build my own press.
I like your forum and hope to participate often
Marv
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Marv, when I made Queso Blanco it was very bland, good really for cooking with, so good idea on all the flavors you added, and the plate gives it some more colour, nice pictures, it turned out well, congrats on first cheese making!
While you are waiting there is also I remember a Citric Cheese recipe that doesn't need rennet. If you can find some rennet in a store nearby then you can make other cheeses before your big order arrives. Also, in the recipe section there recipes for homemade Meso & Thermo starter cultures.
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Hey Hotpepper, great looking cheese. BTY, this isn't "my" forum, I too am only a member, but I do agree with you, it is a great forum.
Halloumi is a cheese that you don't need rennet for either, and the recipe is in the recipe section. Parmesan I think would be better left until you have tried a few pressed cheeses first. Getting the right level of dry curd, is tricky to start with.
Anyway, keep us informed on what you do.
Cheesehead, funky looking Santa you got there.
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Thanks, Tea, Ho Ho Ho!