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I am from Sacramento, California. I love cheese and decided to try and make it a new hobby. I received a Ricki Carroll Mozzarella kit as a gift. I tried making some mozzarella today and it seems I ended up with Ricotta  Not, quite sure what I did wrong. I currently don't have many supplies. My biggest pot only holds one gallon (barely). I'm hoping to learn to make Gouda, Brie, Cheddar, Mozzarella, Goat cheese (not sure where to get goat milk), and many others. I'm not sure which cheese would be the best to start out with; I thought Mozzarella was a good starter cheese. I need to read more of the forum to find out what specific supplies I need. I know I need a bigger pot, cave, molds, and a press of some kind.

A cheese for encouragement - Welcome to the forum.  There are many adventures awaiting in these cheesy pages but most of all a whole bunch of people here to help - from all over the world.  A word of warning - this is a very Very addictave (still Legal) hobby.  I'm sure you'll have fun

-- Mal

Welcome to the forums!

Yeah, I've tried making mozzarella about eight times now with several different recipes, and drawn a blank every time. I think it's just one of those things. Experienced, skilled cheese makers still struggle to make it. 

Fetta is a good one to get you hooked.. 

Hi Magnolia,

Warm welcome from Denmark. :-)

I agree with Mal - Feta is great fun to do - and it is yummy. That is how I started. After that I made a lot of bries - mainly because I had no press or cave (fridge with an external temperature controller at 13 degrees Celcius).

I still often make Feta - it's great!

Feel free to ask about anything. I have made a lot of cheese but I still ask very basic questions in here. People are very nice and helpful. I have become much better at making cheese because of this forum - but I still have a lot to learn.

:-) Danbo

Quote from: magnolia7330 on December 22, 2014, 10:33:50 PM
I tried making some mozzarella today and it seems I ended up with Ricotta 

Hi Magnolia and welcome!  One time I tried to make Ricotta and ended up with mozzarella (just kidding but you never know with cheese making). You will find a lot of good information and advice here.  I made cheese for a year before someone (actually an employee at Rikki's Co.) recommended it and I found out what little I did know about making cheese.  One thing I would suggest you consider (if you don't already have a pot) is using a rectangular steam table pan.  2/3 size 6" deep is perfect for 1 to 2 gal. makes, are light, easy to handle, have a built in "spout" for pouring out whey, make curd cutting easier and are relatively inexpensive (pan and lid are less than $30 plus shipping).  It also is a good size for storing and/or sterilizing your cheese making "hardware".   There are also advantages to round pots;  hmmm, let me think.... . 

Welcome Magnolia,

I also started with the same kit you used.  I have made mozzarella 3 times, with 2 success batches.  Keep trying and you will get it.  One piece of advise, is to get a dial or digital thermometer with a pan clip.  The one provided by the kit gave me inaccurate temp readings (user error, not the thermometer) because I never put it in the milk the same what twice.