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

Members: 213
Latest Activity: Sep 18, 2017

HOMEGROWN Discussions

Just getting started 2 Replies

Started by Lisa Henson. Last reply by Kori P. Feb 18, 2015.

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.

Comment Wall

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 rachel whetzel on January 11, 2012 at 12:48pm
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 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 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 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 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 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.


Comment by Febasina on June 8, 2013 at 10:06am

Hello there! I've a small herd of Nubian goats and have been making cheese for a couple of years now. Love it!

My question today is regarding the waxing process of hard cheeses.  My first attempt yesterday was an awfully messy process and was hoping for opinions on beeswax vs. cheese wax. I used beeswax yesterday and will use it till it's gone.

I feel like I should have a pot designated just for the waxing process as it was very difficult to clean, had to use scalding water. Also don't want any ot the wax going into the plumbing here.

So any tips or advice on the clean up process of the wax would be appreciated too.

Take care,


Comment by Simona on June 8, 2013 at 10:34am


I have never used beeswax to was my cheese. I have a pot with cheese wax and honestly I never clean it: I just melt and remelt the wax and when it gets too low, I melt more from the block I have.

This page on the NECS Company has some useful notes on waxing http://www.cheesemaking.com/WaxingCheese.html


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