Hey Folks
I was a member here years ago my old username was Bill from Vancouver. I had just started the cheese making then and unfortunately am still pretty much at the same stage of cheese making. A bout with leukemia and subsequent issues including a hip replacement (another due in August 2018) changed my priorities a bit.
I have collected a few cheese making supplies and built myself two cheese presses one being a dutch style that still confuses me when I try to calculate the actual weight being delivered to the cheese, hopefully some more time in the forum will clear that up for me. I have no sources for any real "exotic" milk but there are retail stores with raw cow and goat milk available so my efforts will be focused on pretty basic stuff for awhile. I have purchased a commercial food warmer and hotel pans (11qt &21qt) to use as a cheese vat, my intention is to control the temps in a water bath with a PID controller and a solid state relay but am still researching those to find equip. that functions well but won't break the bank.
Hope everyone has a great day!
By The Way I'm in Vancouver Washington USA