Ok all new to cheese making.
In NC we have laws against buying raw milk so that's out. Have to use store bought pasteurized milk ( know not to use UHT)
made my first batch of queso fresco using 1/2 gallon milk , 2/3rd cup white vinegar, 1 tablespoon apple cider vinegar, 1/8 teaspoon of calcium chloride, 1-1/2 teaspoon kosher salt
Wife loved it and wants me to make more cheeses .
So here I am to learn
Welcome! I'm in central NC - a bit south of Raleigh. One time I was able to buy some raw milk through a friend that belongs to a cooperative that trucks it in from out of state, but otherwise all of my cheesemaking is done with store bought P&H milk. Oddly, I find that the cheapest brand at Food Lion works about as well as any other!
Funny i used Food Lion milk too
Next bat h want to try Aldi's milk. It tastes a little creamer to me. So we will see
Welcome to the forum!
There is so much information here, it's amazing. Everybody is extremely helpful too.
Good luck with your cheese!
Well so far we have made quesco fresco, cottage cheese, ricotta, chili quesco fresco, penaar, and farmstead cheddar
All have been good except have to wait a month to taste the cheddar
Smokin, how did the Aldi milk perform?
On the cheddar, if it seems bland after a month or so, give it more time. I find that it takes a good 6 months for a cheddar really to develop - even at 3 months, it can be disappointing, but at 6 months (or 9, or 12! :)) it is fantastic!
Great Thanks for the tip .. 3 months on the first cheese will be HARD
Yep. The secret is to make some quick-aging cheeses (Caerphilly, for example) to keep you going while you wait on the longer-aging cheeses. :)