Hi All,
I am totally new to home cheese making but I am loving making Joghurt and am making my very first rennet cheese - Finnish Squeaky cheese or bread cheese. I am amazed at how long the coagulation is taking, I know it can be a multiple of things, but at least it is starting as I type!
I am looking forward to learn lots on this forum... oh and I am an Electrical/Electronic Engineer and an Opera singer in real life!
Cheers!
Chris
Welcome to the forum Chris,
QuoteI am an Electrical/Electronic Engineer
It wouldn't be a problem to modify a fridge to convert into cheese cave for you then.
Hi Chris, welcome, FYI and for others you can change your visible name from your user name in your profile settings if want, there's a how to in the FAQs board.
There's some common coagulation problems listed in our Wiki: Coagulation Defects (https://cheeseforum.org/articles/wiki-cheese-curd-coagulation-defects/) page, also if you look in the STANDARD METHODS - Making Cheese Board you'll find lots of threads from people with problems.
Electrical Eng will be useful as Gurkan says, Opera singer will surely making the time go by better and hopefully your cheeses will like it also!
Have fun here.