Hi all,
Thought I'd introduce myself. you will know my name and profession from my username ;) . I very recently became interested in cheesemaking and have started my first batch tonight. I'm using grocery store milk to start, molds that I made myself, and rennet tablets. I also managed to find calcium Chloride in the form of pickle crisp at my local grocery store. I figure if I really get into it, I'll move on to more specialized equipment and ingredients. I also make soy candles and a variety of natural soaps. I own a little shop in the Northern Catskill Mountains.
Thanks for all your great info!
Nancy
Well, my first basic hard cheese is in the mold this morning. Everything went as planned.
Last night I innoculated 2 gallons of grocery store milk and a quart of half & half with buttermilk and added some pickle crisp. This morning I added junket rennet.
I used some basic household items for my first try. Bought 2 plastic easter buckets at for 1.00 each. One of them I punched holes in for my mold, the other I used as a follower and just inserted it in the other with a gallon jug of water inside. I want to see what results I get using these readily available items before I move on to more specialized equipment.
I ate some of the fresh curds and I have to say they were delicious! I saved the whey for ricotta.
Fun!
Hi Nancy - welcome! City, or upstate?
From a guy who deals with your ilk a good deal, just a nod of appreciation for what you do. So often, it's been the nursing staff at the various places I deal with who both know what's going on, and have the compassion to follow through on it. Best wishes in your cheesemaking.
Paul
Welcome! (although I'm just a Noobie myself)
I made a mold like you did, using gallon berry buckets. It's far from perfect, but works for now while I'm learning the basics. I also have 1 store-bought cheese mold (so far) but it won't hold the curds of much more than a gallon batch.
Congrats on your first hard cheese. I haven't had to throw anything away so far, but I'm far from making cheese that suits me. The advice on here seems to be: pick one cheese and make it over and over until you feel you have it well understood and down pat. Oh, and ditch the Junket.
QuoteHi Nancy - welcome! City, or upstate?
Upstate - I'm a Catskill Mountain girl. 7 generations :)
Quoteditch the junket
LOL - that's what i gathered from my research, but I was too anxious to try and already bought it, so....
that is the one thing i will change for my next batch, though
Thanks for the welcome! I look forward to learning from you all!
Beautiful country, Nancy.
Hi Nancy,
I am in Sullivan county all the way at the bottom of the Catskills.
Welcome.
Welcome aboard Nancy. Good luck on your first cheese.