I'm new to CF and have only been making cheese for about 4 months. As I type this I'm on make 22 which, besides screwing up, is supposed to be a Caerphilly. I had an equipment failure with one of my thermometers and instead of raising the temp to 90 I took it all the way to 95 - which was supposed to be the final cook temp. Anyhow, I added the rennet at about 93 and kept it there until cutting. Then I raised up to the 95 over 30 minutes while stirring. We'll see how it turns out. Anyone out there with this type of mistake on their resume?
Beyond that, I'm nuts about making cheese. I'm trying to start a local club here in western Montana but so far I haven't had much luck. If you know an cheese makers in western Montana or northern Idaho I would love an introduction.
Had the most difficult time cutting curd to consistent size in the beginning. I made a harp using 1/8th stainless and 8 lb test fishing line. Works like a charm. If anyone is interested on building one for themselves let me know and I'll tell you how I did it. Here it is below.
Got to go and flip my cheese in the press. I look forward to participating and picking everyone's brains.
Welcome aboard DB! I'm sure most of us at one time or another have had that or similar problems. Might be a bit drier than you like but it will be eddible.