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Hi everyone

I've just joined this forum to learn more about cheesemaking as I have just bought my first jersey cow and we are now drowning in fresh raw milk:)  I'm just about to order some cultures and other supplies, but would also like to learn old world techniques using clabber/yogurt/cultured buttermilk.  My family has pretty basic tastes in cheese (and I don't really have the time or patience to experiment with dozens of recipes) so I'm mostly interested in making the milder flavoured and less aged cheeses: cottage cheese, cream cheese, mozarella, gouda, jack, havarti, farmhouse etc  LOL - nothing too fancy or complicated (hopefully)!

I've been reading as much as I can about cheesemaking for months, but I'm more confused than when I started so hope to find answers to my questions here:)

Cheers

Michelle

Hi Jersey
Greetings from Queensland!
We moved from a suburban block to 44 acres back in February - best thing we ever did.  We have a couple of dairy goats as well as a black jersey, and we too are drowning in raw cow milk - the chooks are benefiting!
I'm having great fun making heaps of cheeses - and friends and family are trying many different ones!  My favourites and most popular at the moment are quark, feta and halloumi!
As an aside, I get most of my equipment and cultures etc from Cheeselinks in Melbourne.
Have fun!
Gouldie

Hi Michelle and welcome to the forum. There are quite a few Aussies here, and most of us are quite active. Don't know if there are any other sandgropers though. 
I have just returned form a two week holiday in the west, walking the Cape to Cape track in the SW. Fell in love with WA and will be returning, not going to bother with Queensland anymore, very overrated IMHO.

I can support Gouldi regarding Cheeselinks, I buy all my equipment and ingredients from them. If you are unsure of anything, just call them and they will give you good advice. Try to order as many items at the one time to avoid paying too much for postage.

There is plenty of scope with the simple cheeses you mentioned for experimenting and learning the tricks of making cheese. I would add Fetta to that list, it's one of my favourite simple cheeses. Good to learn the basics of rennet coagulated cheesemaking, you can eat it the next day, and you can experiment with floc times, stirring and draining to get different textures.

I would encourage you to ask question of the forum, and post pictures of your makes, successes and failures. It is a great community, willing to help and share experiences.

Welcome to the forum, Michelle.

Looking forward to reading about and seeing your adventures in pics.

-Boofer-

Welcome to the forum Michelle. 

Welcome Michelle -

Cheese is a simple simple process once you understand a few basic rules. Temperature is very critical and timing as well be patient and don't rush and you will be fine.

Thankyou all for the warm welcome:)  My apologies for not returning sooner, my poor jersey girl had a nasty accident causing a serious injury the night I first posted and between caring for her and a sick pony my spare time has been limited.

I've had to put purchasing my cheesemaking supplies on hold for the moment until a) I find out the damage for the TWO afterhours call outs for the vet and b) the antibiotics pass from my cows system so we can start drinking it again (and as it a teat injury to her highest producing quarter...I will need to wait and see if her production is going to be enough for milk and cheesemaking).

On the flip side, it does give me more time to work out what supplies I need to purchase

Sometimes life can get in the way. Good luck with the sick animals.

Hi Michelle, and welcome. My son lives in Perth so we visit WA every year at least once - it seems a great place to live. Last visit we went to the Harvey cheese place - I guess you know about this already. It was Satuday so no cheesemaking happening, and the person on duty confessed (after I kept asking her curly questions) that she wasn't a cheesemaker herself, but she did say they get their supplies from cheeselinks.  They do run courses I think. I hope your cow is recovering by now, poor girl.
Best wishes
Margaret