Hello From Massachusetts

[jbrun85]

Hello All,

I'm just getting into Cheese Making and am very much am enjoying it. So far I have only made Mozzarella, Ricotta, and Colby cheese. In the next week I plan on making a few more soft cheeses (and hopefully 1 hard). I set up an old dorm fridge which holds the temp around 48-50 degrees, and I own a schmidling cheesy press. I cant seem to find a good source of goats milk locally and dont feel comfortable with/ready yet for raw milk. I have a local dairy place that  I am getting most of my milk from. I am primarily using recipes from Ricki Carroll's Book - Home Cheese Making, and I have found that they are clear, and work well.

This looks like a great resource/community.

- Jake

[Gürkan Yeniçeri]

Welcome to the forum Jake. You are at the right place... 

[jbrun85]

Thanks! I'm very excited!

[Cheese Head]

Welcome Jake, FYI if want you can change your visible name from your username in your profile, there's a how to in the FAQ Board.

Be careful, this cheesemaking bug can get into your soul, so many cheeses to make and it's a combination of art and science!

[jbrun85]

thanks for the tip John. Are you the creator of this forum? If so, it's fantastic!

I just made a feta cheese today (its draining now). I've decided to start keeping track of my cheeses online. Is there a way that other people are doing this already? I've created http://jbrun85.blogspot.com to keep track of everything. Which categories would you keep track of when making your cheese?

Thanks for the hello, and I think I'm already addicted!

[DeejayDebi]

Hello Jake welcome to the forum from your neighbor in CT.