I recently fell into a source of raw milk from a Jersey cow and am very excited about it. So I am going to try my hand at making cheese. I've made some mozzarella, a sort of cream cheese and ricotta. I tried a cheddar. It didn't make curd so I added a little more rennet. Nothing. Added a little citric acid. Volia, curds! But don't know what kind of cheese it is now. I guess I will find out in 100 days.
I'm ready to venture into some more exciting cheese. I didn't have any luck finding anyone in my area.. but I found you guys! This forum is fantastic. I look forward to learning lots!
Susan
Welcome aboard, I am sure you will learn lots from the wonderful people here at this forum. I know that I learn more every time I visit.
Welcome. I'm a newbie too and am amazed how much I'm learning each day.
Hi Susan, welcome, some ideas here (http://www.cheeseforum.org/Making/Defects%20-%20General,%20Coagulation.htm) on common coagulation problems.
Have fun!
Thanks everyone! And thanks for the helpful link. I can't wait to try out some new cheeses. I'm just intimidated by maintaining temperatures exactly for long periods of time and then temp and humidity levels for again. But it sounds like there are all sorts of tips and helpful ideas here. Looking forward to it!
Welcome Susan!