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artisan cheese making home and cheesemaking at home missing a lot of details ,any better  sources?ty

I like the recipes on cheesemaking.com, though sometimes don't follow the recipes to the letter. I find them a good starting point. https://cheesemaking.com/collections/recipes


Susan

I'm a fan of the book Mastering Artisan Cheesmaking by Gianaclis Caldwell.  It is recommended over and over across this site, so I ordered it.  It is absolutely an amazing resource on cheese processes for all types of cheeses, it has pH points in the recipes, and I highly recommend it.  It is filled with details.

https://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327

Some of the best recipes I have seen are posted by people on this site.  Some of these folks document scrupulous details in their posts.

And I second Susan's recommendation about NEC's recipes.  While some of the recipes lack details like pH points, they make up for a lot of it with very nice pictures, usually several pictures for each recipe step, and that's worth a lot.

Just my two bits, and I'm new to cheese making.

Like Travis says, Caldwell is the Go To book for people who like fine detail and Ph based recipes.
Cheese making at home worked for me, but I prefer time based recipes and fly by the seat of my pants.
It's more about matching the type of recipe to your personal style.

Quote from: Yuriy on November 20, 2018, 02:38:01 AM
artisan cheese making home and cheesemaking at home missing a lot of details ,any better  sources?ty

Here are a few other recipes. Jeff Hamm has been a studious craft cheesemaker and he has run through several iterations of his recipes here. Yoav and Alp also should be considered as experienced cheesemakers with proven recipes.

Good luck.

-Boofer-

Wow, thanks for taking the time to consolidate and post those links Boofer! Much appreciated!

I mostly find what I am looking for in this forum 

But I also have 2 volume Kosikowski books and Gianaclis Caldwell books.

At the end, a recipe is just a blueprint for me. My milk, starter culture, mistakes, temperature are all different than the recipe author. I watch the curd and train my eyes, I taste the whey and train my taste buds. Once I understand what results come from what sort of curd, problems solving becomes easier.

And of course, note taking all the time is crucial.

Good points by Gürkan.

I would add that repetition of a particular cheese style develops a familiarity with how the milk behaves and informs the cheese maker what to anticipate at each stage of the make. Also, good notes are invaluable during the make, but should also include after-affinage observations which would inform the artisan whether the salt level was too low or too high, whether B. linens needed to be removed to prevent continued rind development, or whether the use of fruits, herbs, or seeds was a smart decision. These are some of the many details that should be noted with the maturity of the cheese. If you don't know how the cheese turned out after hours of making it and months of aging it, how would you know if there was anything that needed to be adjusted for the next iteration?

-Boofer-