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it's not difficult. add CaCl to your ripening milk. I've made lots.

I bought a themostat overide for 50 bucks and it did the trick for my old freezer. Temp is at 50 degrees, and I don't need to do anything for humidity at all. Stays at 80-85% humidity. One reason is that because the coils freeze and then thaw -so the inside is humid. I would try the fridge...

want to post pics, can't figure out how...

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........

Just cut into the first of 8 cheeses I made...a farmhouse cheddar. WOW! Creamy, and nice.

There are basic pressure gauges you can attach (spring?)...I like my simple design though. I like things simple.

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 made one buy cutting two 11 X 9 boards (oak). I cut two-inch diam holes holes in the...

yeah, that's the deal. I noticed in the cheeses that I have made that the ones that are warmed to higher temperatures have tighter smaller curds.

Yeah- a pound a gallon...approximately...

Thanks- that is what I ended up doing, now I need to wax,do I just let the wax into the cracks?

can you post your recipe? I want to make one tonight.

must have been a dumb question.....:drunk:

I am sure that you've tried this by now, but the recipes I've seen seem to use from 5 - 50 lbs weight, often gradually over the course of 24 hours - for hard cheeses. How did you do?

I made a Colby that is curing. Cracks have developed. Cause for concern?

I just started this hobby- I am also a home brewer. You need to be able to follow intructions carefully. and you really don't need much in the way of equipment. Other than that I don't know why all the fuss about starting with "cream cheese" or "mozzarella"...just my HO.