Originally Posted by 98EXL
So for those who have made cheese...
I love cheese, almost as much as beer. I love cooking, brewing, making things, etc
Can I make decent cheese, of any quantity with investing very little?
Well, you need a large ss pot, a temperature and humidity
controlled fridge are the big items really. The best quality ingredients, time, patience and the ability to miss the mark until you get it right.
The hardest thing to making consistent cheese is getting your humidity right. I do this make-shift and as a result I get make-shift results. I need to invest in a humidity controller and a humidifier that will work properly which is a couple hundred bucks at least. You can make good cheese without one but it is really hard, especially if you want to make consistent soft ripened cheese, etc.
'Course you can stick to fresh cheeses like some of the non-aged Chevre's (goat milk), paneer, ricotta, mozarella and a few others that escape memory atm. Those are much easier to start out with for sure. But being the nut that I am, I want to do the Reblochon, Camembert, etc which are quite a bit more involved. Oh that reminds me, a good tool (some would say essential but that is debateable) is a way to accurately measure pH.
The good news is a lot of the equipment can be double-dipped with homebrewing and some other hobbies (with proper sanitization of course).