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Cheesemakers!

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

Members: 206
Latest Activity: Feb 17

HOMEGROWN Discussions

Making a Pressed Kefir Cheese 3 Replies

Started by Mary Vivit. Last reply by Mary Vivit Jul 20, 2013.

is icebath really needed to chill pasturized milk? 5 Replies

Started by Febasina. Last reply by Mary Vivit Jul 20, 2013.

My dog ate my cheese! 3 Replies

Started by Febasina. Last reply by Febasina Jun 26, 2013.

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Comment by Jannine Cabossel on April 16, 2011 at 12:38am
I picked up a smaller refrigerator at a garage sale and bought a thermostat at http://www.cheesemaking.com to control the temperature inside. Most refrigerators don't like to go UP to the 50°+ range and this thermostat really controls the temperature inside by overriding the internal refrigerator's thermostat. It has an adjustable temperature gauge outside, so you can control any temperature you want. I just plugged in the refrigerator cord into this thermostat and then plugged the thermostat to electrical outlet. There is a little copper wire attached to the thermostat that you put in the refrigerator through the door and the door closes with no problem. I just made some goat feta cheese and the recipe called for the temperature to be 52° and that was no problem. Super easy! Waa Laa! Instant cheese cave with controllable temperatures!
Comment by Simona on April 16, 2011 at 12:20am
Hi Beth. I bought a wine fridge a few months ago and so far so good. It has two separate sections, where I can set different temperatures. It is also not too big.
Comment by Beth Glosten on April 15, 2011 at 9:28pm
I make several different goat cheeses, including a gouda that ages beautifully. I struggle keeping the aging cheese cool enough. Anyone have ideas on how to create a cheese-aging environment with temperature and humidity control? I've looked at beverage coolers. Anyone have experience with them? I don't need much space - just better control! Thank you.
Comment by Stephanie M, Together In Food on November 8, 2010 at 3:46pm
Thought you all might enjoy this post from my blog, Together In Food, about a cheese-making class I attended recently, complete with a paneer cheese recipe: http://togetherinfood.wordpress.com/2010/11/08/building-your-bliss-...
Comment by Diane Hoffmaster on October 18, 2010 at 2:13pm
I hope it is okay to post this here...feel free to email me if I have overstepped the rules! I thought you might be interested in my latest giveaway!


Come and visit Turning the Clock Back for a chance to win this Home Cheese Making book by Storey Publishing!
Comment by Lynda Reynolds on October 4, 2010 at 11:32pm
I found this on a blog....I thought it was pretty clever and it works!

Comment by Patrick Salvaggio on October 4, 2010 at 11:11pm
as a chef i love cheese and have made fresh ricotta for the restaurant with local milk recently, i used it on housemade foccacia with marinated local eggplant, it went great but its a huge undertaking to replace all the ricotta we use with homemade....baby steps. does anyone have diy cheesepress instructions?
Comment by Stella on September 24, 2010 at 2:19pm
Linda wondering where in Western NY you are and do you make anything with your milk besides cheese?
Comment by Linda Larson on September 17, 2010 at 11:47am
Hi, I'm new. I have 5 dairy goats (Saanens). I usually milk 2, and I make goat cheese. I am thinking about milking my sheep next Spring. I live in Western NY. I have been making cheese for about 5 years, and am very interested in researching historic cheesemaking.
Linda
Comment by Margaret Beers Oliver on September 3, 2010 at 2:22pm
I have strained yogurt to make a cream cheese... but think I am going to try to make my own ricotta next week. Very busy this week is why I am putting it off. I will post my results.
 

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