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I have been trying to make cheeses for about 5 months now, which means I have tried a few different ones and have tasted one of my aged cheeses and several soft cheeses.  I have been generally pleased with my results, and learn from my failures as well as my successes.  I am thrilled to find a board where I can ask questions, the biggest issue I seem to have is 'is this right and okay so far'.  I use store-bought cows milk for all my cheese, and I have some starter cultures for Mesophilic.  I havent done a thermophilic yet, but it will be soon.

Successes:  Mozzarella, Cream Cheese, Chevre
Failures/Moderate successes:  Ricotta
Interesting results:  Colby, Saint Maure
Yet to be determined:  Gouda, Cheddar, Derby

Welcome!!

Welcome!  you will love it here!

Morning fuzzie and welcome, lots of posts on Ricotta in the Recooked Board, many people have a tough time using whey only.

I also use store bought cow's milk, whole mostly and have had good results.

Cheers!

Welcome.

I am from the Cleveland area.

Welcome to the board Fuzzie,

I can say you are on the right track. I am also buying market milk, pasteurized, homogenized milk. I occasionaly buy another one which is only pasteurised. CaCl2 (Calcium Chloride) will be your friend if you are making cheese with store bought milk.

I would recommend Gouda for your next step. Easy and quickly eatable in 2 weeks. Try Dave's recipe here.

Good Luck

Welcome to the forum. This is the best place to learn and share ideas.

Welcome Fuzzie. Good start keep reading and keep going!