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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 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 Beth Glosten on April 16, 2011 at 10:38am
Thank you Simona and Jannine. Do either of you control humidity?
Comment by Simona on April 16, 2011 at 10:48am
Hi Beth. I now have a cotton napkin at the bottom of each section and keep it lightly moist.
Comment by Jannine Cabossel on April 16, 2011 at 11:10pm
I put a bowl of water in the refrigerator to add humidity but  I must admit I don't know how high it is. I want to get a hydrometer which tells us what the actual humidity is in our 'cheese cave'. I found a great article here that explains them. It seems they can be expensive or fairly cheap. I'm gonna get a wireless one that will fit inside. Then I can see if I'm adding too much humidity or if I need a wet paper towel or napkin for less.
Comment by Jannine Cabossel on April 16, 2011 at 11:25pm
I recently made some goat feta cheese for the first time that turned out great. You can read about it on this post in my blog-http://giantveggiegardener.com  (it is actually a blog about vegetable gardening). But I do blog about other things like my cheesemaking efforts and pasta making. I like many cheeses, especially feta and mozzerella with tomatoes so I'm learning how to make some for this summer to have with my tomato crop. I also want to try some hard cheeses this year as well although I'm a bit intimidated by the hard cheeses.
Comment by Mary Karlin on September 5, 2011 at 9:17pm

Has anyone been making cheese since these last posts in April??

As an author of newly released book, Artisan Cheese Making at Home, and cooking/cheese making instructor, I'm interested in hearing about successes and not-so of your cheese making . Join in discussions on http://homecraftedcheese.com and www.artisancheesemakingathome.com. I am deeply involved in making cheeses for fun and knowledge. If anyone with lactose intolerence has success with cheeses that work for your digestion issues, please share. I'm gathering info and will share what I know on the topic.

Comment by Beth Glosten on September 5, 2011 at 10:57pm
Hi Mary. I've made chevre, goat milk feta and goat milk gouda this summer. I'm experimenting with aging the chevre to make a crottin. Also working to perfect aging conditions. Will check out your web sites and book. Congratulations! (I'm a new author, too, but on a TOTALLY different topic - Pilates and Horseback riding. Ride in Balance, by Beth Glosten :-)
Comment by Simona on September 6, 2011 at 7:55pm
Hi Mary and congratulations on the book release. I make cheese once a week. When I write about my experience, I do so on my blog ( http://briciole.typepad.com ). I took a look at your site: it contains some useful information. I will add the link to the cheese-making resource page I keep on my blog. BTW, Blue Gouda is on my list of cheeses to try.
Comment by Mary Karlin on September 6, 2011 at 8:07pm

Hi Simona-

Thanks for the info re: your blog and offer to link to mine. Note from my www that the Blue Gouda uses P Roqueforti, not P candidum. Edit oversight.

Comment by Jessica Eiden Smedley on October 25, 2011 at 5:40pm

Hi guys.  I made a batch of chevre the other day and it failed to curdle...became a big soupy mess.  Whey did drain off and was was left in the cheese cloth never set and remained extremely soft; like the consistency of yogurt.


Any thoughts as to what happened?


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