Hey! Nope, I'm not new here. You might find some posts from me around 2009-2011. Then, life got in the way of cheesemaking.
My husband has turned allergic to milk, so we've been without milk for a good two years now. And I've been making peace with the idea that I'm not getting my own cow.
BUT: Now it turns out my husband is allergic to the A1-casein, and in Finland you cannot buy A2A2-dairy products from the stores. So obviously, life is bringing be back to cheesemaking again.
I have found a source for A2A2-casein milk, and I have just been making my first batches (for the decade).
It turns out my younger self has been really awful with keeping notes, so I'm starting pretty much from scratch. Well, the milk is different also, so I just as well might do some new trial-and-error stuff.
Looking to create some pretty basic household cheese: mild fatty cheese for bread, mild fatty cheese for pizza.
I'll keep you posted.
