Last Activity:04-16-2014 1:39 PM
Posted in thread: First Cheese Thread on 06-17-2008 at 02:26 PM
by fresh milk i mean raw, unpasteurized/homogenized milk. nobody is willing to sell the real
stuff - supposedly cheesemaking is difficult with processed milk. dunno, cause I still haven't
tried to mak...
Posted in thread: Temp control AND humidity? on 06-17-2008 at 02:24 PM
Am I going to want to get a fridge to cure/ripen/etc... cheese or am I going to want to
temperature controll a big humidifier? Would it be easier to humidify a fridge? Seems like bad
stuff would grow ...
Posted in thread: Romano, Parm, Gouda and Swiss on 04-15-2008 at 05:11 PM
want to post pics, can't figure out how...
Posted in thread: FarmHouse on 04-14-2008 at 11:50 PM
What didn't you like about it? For a cheese ready in 45 days, I was pretty happy! Now if I can
wait the 6-12 months for the others I made........
Posted in thread: FarmHouse on 04-14-2008 at 09:40 PM
Just cut into the first of 8 cheeses I made...a farmhouse cheddar. WOW! Creamy, and nice.
Posted in thread: Cheese presses or moulds on 04-02-2008 at 02:56 PM
There are basic pressure gauges you can attach (spring?)...I like my simple design though. I
like things simple.
Posted in thread: Cheese presses or moulds on 03-31-2008 at 09:37 PM
Not an expert- but CPVC is used for plumbing.PVC has the jury out and some argue it is toxic.
Interesting that Sarah wrap and what grocery stores wrap meat and cheese in is PVC.On the
cheese press, I ...
Posted in thread: Curds on 03-20-2008 at 08:27 PM
I take if you want cheese curds you take a cheddar recipe and after you get to the curd stage
you just dont mold them, you let them air dry till they are firm? Is there any special steps I
Posted in thread: Farmhouse Cheddar Pictorial on 03-20-2008 at 08:25 PM
Yeah- a pound a gallon...approximately...
Posted in thread: Cracks on 03-18-2008 at 06:08 PM
Thanks- that is what I ended up doing, now I need to wax,do I just let the wax into the cracks?