Newbie from Nevada

[Marilyn]

Hello from Nevada.

I am 100% novice cheese maker.  I bought a cheese making book ... that makes me a very dangerous person ... hahaha!  The book:  200 Easy Homemade Cheese Recipes - From Cheddar and Brie to Butter and Yogurt by Debra Amrein-Boyes.

QUESTION:  Where do I start ? ? ? ? ?

For about 15 years, I've been making homemade yogurt & recently made the easiest yogurt cheese.

Looking forward to your encouragement, advice ... and sympathy when my cheese don't turn out as planned.

:o) 

Marilyn

:o)

[Alex]

Welcome Marilyn,

Now you are the owner of a good guide. I'd suggest you start your cheese adventures from the soft cheeses section of this book.
I wish you success and don't hesitate to ask. Lots of experienced home cheese makers here happy and willing to help.

[Cheese Head]

Hi Marilyn, welcome, I'm with Alex, beauty of soft cheese is quickish results and you can slowly build up skills, knowledge and equipment.

I'd start with American Neufchatel (light cream cheese) or Cream Cheese then move to Feta. For Feta you'll need Rennet & Lipase and possible a starter culture.

Also, I'd read and read this forum, will give you plenty of ideas!

[Gürkan Yeniçeri]

Welcome to the forum Marilyn,


I am sure you will find lots of great ideas in this forum.

[Brie]

Welcome, Marilyn! This site is the encyclopedia of cheese-making--you will love it!

[zenith1]

Welcome to the forum Marilyn. I would start with some of the soft cheeses-quicker gratification. After you have done a few of them pick out ONE variety of hard cheese and work on perfecting the techniques involved in making a hard cheese. I feel it is better to help understand the process one cheese at a time. At any rate - enjoy the journey. :D

[Tea]

Welcome to the forum Marilyn.

[DeejayDebi]

Welcome to the forum Marilyn great folks here and very helpful.

[FarmerJd]

Welcome to the forum. Great group of people here.