I'm not sure if this goes under equipment, but it's the closest board I could find.
So, I was thinking about making some kind of form to record my progress onto - then print out a lot of forms along with recipes I use and form a "cheese diary".
Anyone done this, or how do you record your actions?
Up to now I've been a total mess with the recording stuff... I just follow the recipe (to some extent) and then forget the details. Luckily (well, I guess it's luck) I haven't made the perfect cheese yet, so I could've forgotten how to do it again. Maybe the perfect one comes the moment I start recording? :)
Anyway, while thinking of what to record, I think I'm going to use member John's very detailed progress posts as a guide. Thanks John! But I was wondering, if maybe some of you already have forms and would like to share? Or have good tips about what to include?
Other than the making progress, I think I should leave space for aging and tasting notes. Not forgetting to place date boxes next to each of those spaces.
I've been using a small form ("Cheese Maker's Worksheet") included in a booklet I got through Leeners.com when I bought their cheese making kit. It's about a half sheet that at least allows me to put something down as I go. It does not allow for a lot of incidental comments and it seems to be lacking in other areas. For now, that's what I use. :)
-Boofer-
Try this one, it's from a member on the other forum
Zoey, thanks for compliment, I and others record their cheesemaking batches here on this forum (failures and all). Me I find it easier to work digital as cut and paste and edit and can add pictures, just not smell or taste ;).
Here's a similar thread with another printable Paper Journal (https://cheeseforum.org/forum/index.php/topic,438.0.html) from Chilipepper.
Boy, I like Chili's a lot. I'm upgrading my logging. :D
-Boofer-
I agree, Chili's looks really good, although I think there were good points in several forms. Thanks to everyone for pointers. I'm sure a mixture of all these will be great (since I insist to make my own). I'm sure I end up using something from each.
I think I posted this before but this is the one I use:
Added a pH/TA section and a tasting section ...
Whoa! I like yours even better, Debi. Done deal. Thanks.
-Boofer-
I focus on pH and Flocculation times, so here is my log sheet in PDF and Excel formats. There are a few things, like the milk, and cultures that are specific to my supplies. (SV = Snowville milk). NOTE - There are 2 cheese records per page.
I have also included my Floc Times Sheet. This is a really handy reference so I don't have to calcuate the Floc/Multiplier times when I'm busy making cheese. Mine is laminated and stays on my clipboard.
GREATE GREATE GREATE
I didn't even understand Sailor's multiplier times thingie, so I guess I'm officcially a newbie. :) The form seems nice though. I also love Debi's form. Only I'd like to add post-pressing logs to it.
I suppose this is something that each of us has to do for themselves. But I think this listing helps a lot when creating one's own. So thanks everyone, and keep those examples coming. :)
Sailor, I thought your Multiplier spreadsheet is a great little helper so hope you don't mind but I just added it to the When To Cut Curd (https://cheeseforum.org/Making/Curd%20-%20When%20To%20Cut.htm) webpage.
Any other changes please PM me (https://cheeseforum.org/forum/index.php/topic,2181.0.html) . . . John.
Zoey -
I don't know what you mean by "post pressing logs." If you can explain what you need perhaps I can add it for you. Days, weeks, Months?
Salior -
Love the flocculation tables. I just changed the color of the border the bold black is blinding to my eyes (catarats). Great job!
Debi, thanks, I don't think there's a need to add anything to yours, since I'm making my own that is just based on suggestions.
What I meant anyway, was a space for notes on the cheese while aging / tasting. Notes such as temperature and humidity during aging (and any changes in those) mold appearance, brine washing, taste at different ages, and so on.
You have made some very good suggestions. I added a Tasting section in 4 parts. Molds etc. I think will fit in the Notes: section. Thanks!