Hi all, Last night I was bored and did the Whole Milk and Vinegar experiment and made some "ricotta" Suprised to see it actually looked and tasted pretty good so time to learn how to make cheese for real.
Well, Since that I read a bunch more, Picked up some rennant and citric at the homebrew supply shop and am deciding where to go from here.
I like what I see on this site so far so decided to register. I see Yet another hobby to spend my time and money on...
Hi, cryan,
Good to see someone else from the Keystone state. Where in PA?
Interesting to hear that you picked up rennet & citric acid at the brew supply house. I have one nearby - I need to drop in to see what they have.
What are you going to try next?
Deb
Keystone Homebrew... Currently on 309 in Montgomeryville...
they carry ricki carrol kits, liquid animal and veg rennant, curd knives, citric acid, books etc... If you are in the SE area they have another store In Bethlehem I believe...
OH BTW... Tonight's dinner consisted of Home Made Cavetelli with Broccoli Aglio Olio e Peperoncino AND our HM ravioli with HM "ricotta"/sage filling... Wife is definately on board with cheesemaking as a hobby and wants Mozzarella and real ricotta... She was out of town last night when I did my experiment
Hi cryan, welcome to the huge world of making cheese, too many types, not enough time!
Just to warn, making Moz is tough, lots of problem posts in the Pasta Filata Board.
thanks john,
I have been thumbing through the site and reading about the moz since she made the comment...little nervous so far.. but she has put up with the good and bad- All grain beer making-wine-sausageetc- so Im pretty sure she will tough it out with me until its a decent result or cause a fire!