Howdy all! Is it time to make more cheddar?

[OlJarhead]

Hi!  It's been what?  8 or 9 years?  WOW!  Time flies.

Haven't made cheese in a long while and am in a place I can finally get back to those kinds of things.  First, though, I have to make a new press but I have a shop (didn't back then) and some English Walnut that ought to do it

Then I need to source some raw milk and check my supplies (I am sure my culture and rennet are long past a good to use period)....

Anyhow, for those still around from 8+ years ago   I'm back!  Or at least trying to be.

Cheers
Erik

[SDmilkmaid]

I'm new here, but welcome back anyway.
Cultures and liquid rennet I'm sure need replaced! But I am still working my way through a 500g can of Renco powdered calf rennet that expired back in '07. It still coagulates milk just fine!
Rachel

[Susan38]

Welcome back Erik.  I've only been on a few years, but certainly have read a lot of posts from 8-9 years back.  It's really encouraging to read your post.  I've been making cheeses for 5 or so years now, but have to take long breaks in between scurried efforts to improve my skills.  Every time I have to step back away (like right now) I worry if I'll get back into it again.  So far it hasn't been a problem, and now I see it's possible to step back far away for 8 years and still climb back into it!

Good luck on your new cheese makes!  It's just like riding a bike, eh?  Never forget how?

Susan