Hello to everyone on this forum. Looks like a wonderful place! Just stumbled upon it a few minutes ago.
I live in Australia, a great place!
We started making cheeses 2 years ago (in fact my husband makes them). And I'll say to those who would be freaking out: do not worry. It is relatively easy.
I remember I used to freak out also about making bread. Life is easier than we may think!
I do not know whether I can post that question here or if I have to post it somewhere else. I'll let the moderaot be the judge.
We start making cheeses by using a bain marie. The usual way.
I was wondering whether by starting it in the yoghurt maker with cold milk plus rennet, and adding a starter of Brie or Camembert, then straining it the next day, we would get the same result without the process being so cumbersome, having to keep the milk at a specific temperature for a while etc...
What do you think?
Many thanks!
Best regards to all!