What sort of equipment does a newbie need?

I'm thinking about giving this a go (in particular the yummy looking farmhouse cheddar above). Any advice about what to buy and where (Amazon?)

Also, is it possible/advisable to make rectangular blocks of cheese?

I aint started yet, but have seen moulds in many shapes. So says round is preferred because it's a good shape to distribute the weight from the press.

Looks like a pot, a term, and a press. Other than that, doesn't look like much.

You also need those little pieces of cellophane to wrap your slices in.

I saw a ss cheese pot at the hardware store for $85. It was like a mini brew pot. Uh. I don't think so.

I'm gonna wax my cheese.

To make it go faster?

Midwest Supplies sells beginners cheese making kits. I've been eyeing them up for the better part of a year now.

Advanced Cheese Kit looks good. I may be able to piece some of that together from the kitchenware isle or second hand stores, but for a kit...

I have seen nice stainless containers that could be used as a mold at the good will for a few dollars. I am going to pick one up the next time I see one. Plans for a press are everywhere on the internet if you look.

I just went mostly a la cart at Austin Homebrew Supply.

1 x Basic Hard Cheese Kit (comes with a basket looking mold, cheese cloth, thermometer and various ingredients)
1 x Hard Cheese Mold (800 g) (looks like a pail with holes in it)
1 x Red Cheese Wax
1 x Lipase (Mild)
1 x Stainless Steel Ladle for Cheese Skimming
1 x Cheese Salt - Amount: 4 oz
1 x Curd Knife / Spatula
1 x Lipase (Sharp)
1 x Citric Acid - Amount: 2 oz

$86 shipped

I made a cheese press for next to nothing and have a pot to cook in already. I think this is a good start.

TowsonTiger22 said:

I'm gonna wax my cheese.

Click to expand...

That's what she said!

Found some scrap plastic at work and made my own press with some of that cut and machined to hold a the drilled cup (I don't remember what that thing was called!). I used 4 threaded rods to hold the upper portion of the press and a piece of PCV to go between the top part and the press plate.

Still have not used the thing. Supposed to be a winter project, but stuff keeps getting in the whey. Curd be I'll find time this weekend. I got all the stuff to make cheddar, but I wonder if the enzymes go bad? I've had it frozen for like 2 years. I can make some mozz and see if the rennet is still good.