Celebrate “culture” in agriculture & share skills like growing, cooking, canning

Cheesemakers!

Information

A group for people interested in or already making their own cheese. Share recipes, tips, stories and more.

Members: 192
Latest Activity: yesterday

Started by Todd Van Horne. Last reply by tvanhorne Nov 27, 2012.

Started by Vicky Brown. Last reply by rachel whetzel Apr 23, 2012.

Started by Cornelia. Last reply by Simona Feb 27, 2012.

Comment

Comment by Simona on April 14, 2013 at 11:38pm: Hi Karin.

I suggest you follow your interest and start simple. A fresh cheese is usually a good place to start, since it doesn't require a lot of equipment and you get to taste the result soon. I have written extensively about my cheese adventures on my blog, where I also have a page dedicated to cheese-making resources: http://www.pulcetta.com/blog/making-cheese-at-home.html

Why don't you take a look and then let me know if you have any questions.

I can tell you that making cheese is endlessly fascinating. I have been doing it for a few years and I am as thrilled as ever.

Simona

Comment by Karin Bosela on March 27, 2013 at 8:24am: Hi everyone!

Just found this group - this is so exciting as I have a strong interest in learning everything I can about making my own cheese. Any advise for the beginner would be appreciated.

Comment by will fleener on December 11, 2012 at 1:08pm: Im new as the sprout of a new seed in Cheesemaking and anyone that would help me please do so and dont be shy. My desireis to make anything from milk. Anyone want to carry me under your wing? Thanks

Comment by Simona on April 21, 2012 at 10:57am: Hi Jessica, I have made mold-ripened cheese before, but have not had the experience you had, so I am not sure what to say. I am also not sure you have options other than wait and see what happens. Have you checked the archive on the http://cheeseforum.org/articles/forum/ ? Or you can contact the NE Cheesemaking Supply company.

Comment by Jessica Eiden Smedley on April 19, 2012 at 9:06pm: Does anyone have experience making brie?

I accidentally tore off a hunk of the white mold/rind while flipping a wheel and I don't know what to do. Will it grow back or is this a lost cause? It has several weeks of aging yet to go.

Comment by rachel whetzel on January 11, 2012 at 12:56pm: Google "cheese without rennet?" I got some good results there. If you're simply looking for an alternative to animal rennet, there is vegetable based rennet on the market. Hoegger's http://www.hoeggerfarmyard.com/xcart/Cultures-Rennet-Color/ sells both.

Comment by rachel whetzel on January 11, 2012 at 12:48pm: http://gnowfglins.com/2011/12/16/qa-hard-cheese-without-rennet/

Comment by rachel whetzel on January 11, 2012 at 12:44pm: Lee Ann, most cheese require something to help the process start. There are a few soft cheese recipes that only call for lemon juice. You might google that to see what you can find. I've heard it speculated that cheese was first "discovered" when someone tried to travel with milk stored in a "bag" made from a cow's stomach. (that's where rennet comes from) So I'm not sure you'll be able to find many recipes that don't call for it... but then again, I don't know a whole lot about cheese yet. :)

Comment by Lee Ann Dennis on January 11, 2012 at 12:01pm: Hi. I'm new to the group and was wondering if someone could share a cheese recipe that didn't require cultures, rennet, etc. I am hoping to find recipes that dated back in the 1800's.

Comment by Lynn S on October 26, 2011 at 7:39am: Jessica, I posted a Chevre recipe from 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyles on my blog. Using this recipe, I've never failed to make proper Chevre.

http://woodridge.wordpress.com/2011/09/26/making-chevre/

Hope this helps.