Home Distiller

I am interested in getting into cheese making, anyone do it? Done it? Any tips and tricks? Theres lots of books on the subject, I like books but if someone has a recommendation I'd be glad to take it. Thanks.

-AU

Been thinking about that myself . Cheese is one of my favorite food. Ive been reading this site lots of info; http://schmidling.com/making.htm" onclick="window.open(this.href);return false;" rel="nofollow

thanks Tater, exactly what I was looking for to start off.

-AU

I also have been looking into making cheese. For me it is easy to get a lot of the materials since I live in dairy land.. Hear are a few web sights I been checking out that may help.

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html" onclick="window.open(this.href);return false;" rel="nofollow

http://www.thegrape.net/browse.cfm/2,1373.html" onclick="window.open(this.href);return false;" rel="nofollow

http://www.thecheesemaker.com/" onclick="window.open(this.href);return false;" rel="nofollow

been wanting to make my own cheese for some time. I love anything that ferments or you can make from scratch that others don't know how to or have the skill.

I do a lot of meat smoking, canning, bread making, pizza making, brewing, distilling, etc. I am going to sign my son up for 4H and hopefully I'll be able to get some good goats milk to start experimenting on.

http://www.leeners.com/cheesehow2.html" onclick="window.open(this.href);return false;" rel="nofollow

http://www.thecheesemaker.com/" onclick="window.open(this.href);return false;" rel="nofollow

Here are more links.

I've been wanting to do my own cheese and yogurt.
Just little to do, with so much time.

Many years ago, we had our own (4) Jersey milkers. My wife made some great cheeses, and I had my own specialty.

I love buttermilk, the only one that does just to drink, wife would use it to cook with, but hated the taste. Anyway, after the makeing of the buttermilk, which is nothing like the store bought crap, I would take and make cottage cheese. One of my very favorites. If you have never had homemade, you have never had cottage cheese. Store bought doesn't represent it at all. It would be like compareing cream to powdered milk. Easiest of all the cheeses to make as well. I would eat it by the pound. A shake of salt and some black pepper ground on, and I would make a meal of it. But I love all good cheeses. Some of the store regular cheeses seem to be made out of plastic these days. Yuk!

Fresh water mozerella is relatively easy to make also. I've made it while working at various restaurants. It has a very mild taste though. It goes good on salads, not much else. If you're interested I can look up the recipe.

~r~

s
Grainhopper
To make yogurt just by some plain at store
put a cupal spons fule in milk leave whare whorm
four a cupel of days