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Hi everyone,

I'm really enjoying the wealth of cheesemaking experience on this forum.

I'm yet to make my first batch - currently in the middle of building a cave, building a vat and spending every other free moment reading about cheesemaking so I can hit the ground running.

I'm doing a PhD in biochemistry and I've been captivated by the science of cheesemaking since I had to give some tutorial classes on the process at my uni.  I also share my lab with some dairy scientists who are constantly whipping up batches of cream cheese and mozzarella to do all sorts of microscopy and texture analyses on.

I'm looking forward to interacting with you all when I inevitably need to bombard you with questions!

Welcome on board! Always nice to see another Aussie; there are a few of us signed up to this forum.
It sounds like you are doing a pretty thorough job of preparation. I'll look forward to hearing about your cheesy experiences.
No doubt you will find this forum a very valuable resource.

Welcome, the quiet Aussie infiltration continues

 Welcome to the forum from Tasmania.

Quiet infiltration?? I'd say it is more of an irresistible avalanche! But I for one am happy to welcome another Aussie to the forum. Lots of good info, friendly folks, and even an occasional wisecrack here. Not that I would ever be part of the latter, of course.

Thanks all!  Yes, I have noticed a bit of a down-under theme on the Introductions board.

Hopefully I'll be hitting the Equipment boards soon when I finish building my gear (I tend to go a bit overboard when I build things, it's the ex-engineer in me).

Welcome aboard and remember to post plenty of cheeseporn cheese pics.   

Quote from: krausenhaus on August 09, 2017, 02:07:38 PM
Thanks all!  Yes, I have noticed a bit of a down-under theme on the Introductions board.

Hopefully I'll be hitting the Equipment boards soon when I finish building my gear (I tend to go a bit overboard when I build things, it's the ex-engineer in me).

Well, now, if you are an ex-engineer who likes to build things, you definitely need to look at some of the threads on various members' cheese press builds. IMHO, the "Sturdy Press" by Bob Smoltz is particularly elegant, combining versatility and ease of adjustment of mechanical advantage with strength and capacity in an easy-to-build design. He has stopped producing these for sale, but instead has posted plans on his website, sturdypress.com.

If you want an over-built, much less easy to build design, some nut named Andy has posted plans of his compound-lever design.