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Cheesemakers! Discussions (19)

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Easy cheesy! Pressed cheeses from any kind of curd. Personally, I start with kefir; if it separates into curds and whey to the extent that it's not delicious to drink, I make a cheese. First… Started by Todd Van Horne	2	Nov 27, 2012 Reply by tvanhorne
How active is this group? I am new to homegrown.org, I found it through our Kickstarter project (building a cheese cave to expand our production and open up space to… Started by Vicky Brown	4	Apr 23, 2012 Reply by rachel whetzel
Making Spanish Cheeses - Hispanico and Iberico Ricki The Cheese Queen's newsletter has another good one today! Making Spanish Cheeses The Hispanico cheese for this month will be made… Started by Cornelia	1	Feb 27, 2012 Reply by Simona
Private Cheesemaking Lessons and help support a new farm/cheesemaker Hello everyone! I am offering private cheesemaking lessons through my kickstarter fundraising project... go to kickstarter.com and look for… Started by Andrea Davis	2	Oct 11, 2011 Reply by Andrea Davis
Homemade yogurt - a waste of energy? I just made some for the first time with some local milk and it is beyond delicious. Next Im trying cheese - again for the first time. How… Started by mary	12	Jun 25, 2011 Reply by DAVID
Homemade Cottage Cheese recipes I asked around on Twitter this morning and received this link to Mother Earth News recipe. Then just discovered this recipe from the Un… Started by Cornelia	2	Apr 22, 2011 Reply by Lynn S
Cheese caves Hello all! I have recently begun my cheese making journey and was wondering what the best makeshift cheese cave was? I have read a wine cel… Started by Miya Shoffit	5	Apr 10, 2011 Reply by CHAD FLEER
Finding sheeps milk Anyone know where a cheesemaker can find sheep milk? I made some How to Make Goat Feta Cheese and was wondering if anyone knows where to ge… Started by Jannine Cabossel	2	Apr 9, 2011 Reply by CHAD FLEER
the curds stand alone...and then get fried... I like to look at the Super Bowl as an opportunity to have friends come over and to cook up some vaguely regionally appropriate food (clear… Started by Megan	0	Feb 3, 2011
Hard Cheese Questions That's hard as in hard cheese, not difficult questions about cheese. I'm thinking it's time to take my cheesemaking to the next level. I w… Started by Megan	8	Feb 2, 2011 Reply by Jannine Cabossel