Hi everyone, and thanks for this awesome forum. I have spent every free minute here in the past days, and I don't have that much free time with raising and homeschooling three kids, running a couple of businesses, and making lots of cheese! I milk two La Mancha goats and make cheese with their delicious raw milk. I have made hundreds of pounds of cheese over several years, including Gouda, Cheddar, Colby, Swiss, Manchego, Parmesan, Feta, Chevre and others. They are all good, but I want to get better, and perfect, if I can!!!
I want to learn more about the more technical aspects of this art, because I am just winging it!
I have been teaching cheese making classes at my home, which is lots and lots of fun.
Thanks for sharing all your great knowledge!
Corina
Welcome to the forum GCG.
More tehcnical things like, Titratable acidity, psi to kg comparison, pH, starter culture's names are all the things that are mentioned here. I also bought the Kosikowski's book Cheese and Fermented Milk Products which gave me a lot off deep insight into cheesemaking procedures. I would highly recommend that book given that it is now sold at cheesemaking.com for a fraction of its original price. (no affiliation with cheesemaking.com)
Hi Corina, welcome to the forum, very nice intro, yep we are all here trying to make better cheeses, mention this website (https://cheeseforum.org/About/About.htm#Business_Cards) to your pupils, lots of articles also on the website (https://cheeseforum.org), have fun!
Welcome, Corina. If you have any prized recipes that work well for you, please share. We are all looking for good reliable, proven recipes and it sounds like you have a decent amount of experience. Also, if you have any solutions to problems you have encountered those would be helpful to us here.
Looking forward to hearing about your cheese experiences and seeing photos if you have them.
-Boofer-