Hi my name is Matt and I've recently started cheesemaking with the help of Ricki Carroll's book. I'm on my third cheese at the moment and it all seems to be going well.
I'm also a keen home brewer and the thing I like the most about that hobby is the science of it. Ricki's book seems to by-pass the science of cheesemaking so I am keen to learn more about that aspect of things. Hopefully I'll find some answers to my questions here!
Hi, Matt!
Yep, Ricki's book definitely leaves out the science. I'm not a very scientific person myself, but there are a lot of members here that you will feel very comfortable with.
I'm a bit more of a tweaker, although I have learned the value in taking copious notes during my cheesemaking, in the interests of avoiding future mistakes and hopefully being able to replicate successes.
I think Margarte Morris's book is a bit more on the scientific side. It's called The Cheesemakers Manual
http://glengarrycheesemaking.on.ca (http://glengarrycheesemaking.on.ca)
Hi Matt- gald to wee another member from across the pond! I agree with the other responses to your post. Use Rikki's book as a starting point. You will find the she is a little inconsistant in her techniques. But you will get some use from her book. You might want to start with the soft cheeses first, although I'm sure that your dying to craft your own cheddar!
Hello Matt and welcome to this forum. Lots of more technical info in our Library Board, especially in the product brochures from the culture manufacturers, John.