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 :D
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
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
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