Recent content by BrooklynTrout

brewmonger, RE: "Stirring out the curds" - Thanks for the tip. I have been stirring while heating up to 100 degrees, but then just letting it sit at that temperature. RE: Mold - The first cheese had some green mold spots and also some large brown patches. I'm not sure if those were mold or...

Thanks for advice. I plan to wax it and store in in a Tupperware bin with some wet paper towels in the veggie drawer. I'll post again when I finally taste it.

Hi All, I'm new to the hobby and still trying to make a decent flavored cheese. I just took my third farmhouse cheddar out of the press. The first cheese I made didn't set a clean break, but I was able to get curds anyway. It had a lot of moisture and produced a ton of brown and green...

I plan on eventually building a more complicated press, but for a first time, the $.99 planter and some free weights were an ideal solution. The finished block looks pretty good: Drying the Cheese on Flickr - Photo Sharing! Let's hope it tastes good! ;)

I just finished making the Farmhouse Cheddar recipe from the Hard Cheese Kit from Ricki at New England Cheesemaking Supply. It seems like many people here started with that one, including the sticky post at the top. I have just two thoughts to add that may help other newbies who try that...