Hi from New York

[nursenancy]

Hi all,
Thought I'd introduce myself.  you will know my name and profession from my username  .  I very recently became interested in cheesemaking and have started my first batch tonight.  I'm using grocery store milk to start, molds that I made myself, and rennet tablets.  I also managed to find calcium Chloride in the form of pickle crisp at my local grocery store.  I figure if I really get into it, I'll move on to more specialized equipment and ingredients.  I also make soy candles and a variety of natural soaps.  I own a little shop in the Northern Catskill Mountains. 
Thanks for all your great info!
Nancy

[nursenancy]

Well, my first basic hard cheese is in the mold this morning.  Everything went as planned. 
Last night I innoculated 2 gallons of grocery store milk and a quart of half & half with buttermilk and added some pickle crisp.  This morning I added junket rennet.
I used some basic household items for my first try.  Bought 2 plastic easter buckets at for 1.00 each.  One of them I punched holes in for my mold, the other I used as a follower and just inserted it in the other with a gallon jug of water inside.  I want to see what results I get using these readily available items before I move on to more specialized equipment. 
I ate some of the fresh curds and I have to say they were delicious!  I saved the whey for ricotta.
Fun!

[ArnaudForestier]

Hi Nancy - welcome!  City, or upstate?

From a guy who deals with your ilk a good deal, just a nod of appreciation for what you do.  So often, it's been the nursing staff at the various places I deal with who both know what's going on, and have the compassion to follow through on it.  Best wishes in your cheesemaking.

Paul

[darius]

Welcome! (although I'm just a Noobie myself)

I made a mold like you did, using gallon berry buckets. It's far from perfect, but works for now while I'm learning the basics. I also have 1 store-bought cheese mold (so far) but it won't hold the curds of much more than a gallon batch.

Congrats on your first hard cheese. I haven't had to throw anything away so far, but I'm far from making cheese that suits me. The advice on here seems to be: pick one cheese and make it over and over until you feel you have it well understood and down pat. Oh, and ditch the Junket.

[nursenancy]

Hi Nancy - welcome!  City, or upstate?

Upstate - I'm a Catskill Mountain girl.  7 generations 

ditch the junket

LOL - that's what i gathered from my research, but I was too anxious to try and already bought it, so....
that is the one thing i will change for my next batch, though

Thanks for the welcome!  I look forward to learning from you all! 

[ArnaudForestier]

Beautiful country, Nancy. 

[steffb503]

Hi Nancy,
I am in Sullivan county all the way at the bottom of the Catskills.
Welcome.

[DeejayDebi]

Welcome aboard Nancy. Good luck on your first cheese.