I have been trying to make cheeses for about 5 months now, which means I have tried a few different ones and have tasted one of my aged cheeses and several soft cheeses. I have been generally pleased with my results, and learn from my failures as well as my successes. I am thrilled to find a board where I can ask questions, the biggest issue I seem to have is 'is this right and okay so far'. I use store-bought cows milk for all my cheese, and I have some starter cultures for Mesophilic. I havent done a thermophilic yet, but it will be soon.
Successes: Mozzarella, Cream Cheese, Chevre
Failures/Moderate successes: Ricotta
Interesting results: Colby, Saint Maure
Yet to be determined: Gouda, Cheddar, Derby
Welcome!!
Welcome! you will love it here!
Morning fuzzie and welcome, lots of posts on Ricotta in the Recooked Board (https://cheeseforum.org/forum/index.php/board,212.0.html), many people have a tough time using whey only.
I also use store bought cow's milk, whole mostly and have had good results.
Cheers!
Welcome.
I am from the Cleveland area.
Welcome to the board Fuzzie,
I can say you are on the right track. I am also buying market milk, pasteurized, homogenized milk. I occasionaly buy another one which is only pasteurised. CaCl2 (Calcium Chloride) will be your friend if you are making cheese with store bought milk.
I would recommend Gouda for your next step. Easy and quickly eatable in 2 weeks. Try Dave's recipe here (https://cheeseforum.org/forum/index.php/topic,2826.0.html).
Good Luck
Welcome to the forum. This is the best place to learn and share ideas.
Welcome Fuzzie. Good start keep reading and keep going!