Hi,
as a short introduction to me venturing in the noble craft of home cheesemaking I could say that I love cheese as a whole, being a part of my lifestyle, a regular in my cooking and eating cycle really. So decision to try making it came as a logical conclusion. But it's not an easy thing to do in Serbia. I know exactly what type, structure, style of cheese I like to eat and use in cooking, therefore what I'm aiming for in making, but serious lack of milk quality and diversity, availability of cultures and other ingredients, equipment and other aggravating circumstances eat up willpower, money and patience that I manage to scrape up, usually after watching some videos, reading stuff from Forum or when some culinary idea falls on my mind. To overcome these obstacles I need insight from other enthusiasts, people that are like me fueled by passion and desire to make their own food, people that enjoy making it and enjoy eating it. Love for craft, science and art - all in one. As I said, a whole story brought together by multiple factors. A fun and useful experience. Having watched some videos few years ago the idea was finally set into motion. I enjoy food and culinary craft and being not a big meat eater, (increased) usage of cheese and other dairy products, mushrooms and eggs came somehow naturally. With some personal struggles on my chest cheesemaking came also as a therapy, a mind remedy of sorts. I am aware that replicating store bought cheese is almost impossible, but what I've seen in videos and pictures here and elsewhere it can get pretty close and I would be completely satisfied with that. That would be it for this occasion. I will continue writing as soon as I find appropriate boards to post some actual cheesemaking related stuff and pictures that could show those circumstances that make my cheese adventures challenging. Right now I'm gathering some mental notes, thoughts and conclusions about past attempts and cheesemaking in general.
Welcome to the board.
If you are looking to make some specific types of cheeses, search around here. Chances are someone posted a recipe for something that is quite similar and many of the discussions will tell you how to make it at home.
This is a terrific hobby to allow for experimentation.
Thank You very much for the welcoming response. So yeah, I have a lot to untangle in my mind. My goal in general would be troubleshooting and understanding the causes of different beginner issues in a somewhat burdened environment. Sharing related ideas, thoughts, experiences could potentially reveal the culprits of my hit-and-miss success. For other members it will surely be interesting to see what hacks and tweaks needed to be applied in order for me to overcome or at least try to overcome different issues ranging from milk quality and availability, equipment, ingredients, ambient and other circumstantial factors. And to be honest I think there are others that encounter similar challenges. Just being a proud cheese warrior, fighting for right to enjoy cheese as a full circle experience. Moreover, I am convinced there are people that have even less resources than me and they still manage to achieve excellent results and satisfactory pieces of curdled gold, both in visual and taste/structure department. I must say I am little envious, but also more inspired after going through some of the boards and reading random posts here on the Forum. Maybe it's not a bad combination to start from.
Chee(r)se!
P.S. Having a beer after some fennel-corn-egg stir fry with one of mine blue-red hybrids, as I call them.