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i've had better luck putting a stainless pipe clamp (the kind you screw to make tight) around the outside of the pressure relief valve on the inside of the lid and hanging things from there (only done with dry hop bags). Works like those fancy lids with the welded tabs but only costs about a dollar.

also are you just using standard supermarket milk? I get my milk from a local dairy delivered, it's great milk for the kids. but it's pricey and my wife has questioned the economics of my cheese making endeavor, currently in it's initial stages. If I could just use supermarket milk with similar...

let me know how your brie/camembert goes. I was also thinking of cutting the rind off some fresh camembert I have in the fridge and dumping it in a batch to get the pennicillen needed to get a nice white skin for my first camembert.

Obviously it depends on the size of the grains, but how long generally will it take the grains to turn the milk to kefir in the fridge?

I thought I read somewhere that penicillin is in kefir. I'll read that natural cheesemaking book you recommended over christmas break and see what it says.

I made some cream cheese last weekend with my MM100 culture, it is really great! Now i'm thinking about my first camembert and am considering using a kefir culture to get the pennicillum needed instead of buying more storebought culture. If I decide to keep kefir going for a while, have you guys...

Hi I just wanted to say again, your post was the push over the hump to get me into cheesemaking! I made some cream cheese and Neufchatel last weekend. I plan to make a chevre over the holidays, and will attempt my first Camembert shortly thereafter. I wanted to attach a photo but can't figure...

that will certainly work. be careful about the amount of humidity you'll be dumping into that closet, you dont want to get mold growing in your house. Also many interior walls are not insulated, so you may not hold temps that well.

I found a local grocer that has the grains in the refrigerated section, thanks. Also incidentally on nextdoor.com for my neighborhood (kind of like facebook for your neighborhood) i put out a call looking for kefir grains and was chatting with a gal who's been just pitching forward the same...

I was hoping the material difference between serving lines and carboys would mean i dont need to sweat this. Thanks for letting me know, one less thing to do tonight!

Thanks for this tip i'll pick up the grains if I go the kefir route (which is likely if I get into this long-term). I actually ordered the basic supplies last Friday, rennet and cheesecloth, and I got some of the MM100 culture to try for my first few batches, then figure I can migrate to a kefir...

I brew a ton of beer. Made my first cider yesterday evening (so easy!) and didn't think until just now, should I have used a glass carboy? I put it in my plastic big mouth bubbler because thats what I prefer to use, but I dont want to make that a cider-only carboy going forward? The employee...

Just picked up that book from the library, i'm excited to dig into this week. I actually want to my local natural grocer the other day and picked up some keifer and make some sour cream already for a dish i'm making this weekend which uses alot of sour cream. I saw they also sell the kefir...

yes it's a pretty common method. you can put some of the wort in a pint glass then add a small amount of your tincture until you get the taste your looking for, then just multiply by 40x for the whole keg dosing. It's a great way to get flavor without a chance of overdoing it like if you just...

I've been brewing 4 years now and think I know my stuff pretty well, but I haven't done a cider yet. My wife has requested one and purchased some 100% apple juice not from concentrate and without potassium sorbate from costco today. I have read the awesome sticky by yooper but still have a few...

sorry for my slang. I meant something like a whole foods, or we have something even more extreme around here called natural grocer. Did you have trouble getting the grains going? I saw some selling on amazon but like 20% of the people said it took forever to get them big enough to really be...

my library has the book you recommended, I just requested it so i'll give it a read. We'll see if i can find some kefir grains around here somewhere. Are the packs of presumably dried kefir grains you can find online and presumably at hippy grocery stores good enough? is this what you started with?

i just breezed what was freely available from that book on google preview. Sounds like a really cool book with a great take on making cheese in a more historic/nature way for sure. A couple questions: 1)do you use pasturized homogenized or raw milk? I get milk dilevered from a local dairy and...

This is an interesting take for sure. So I assume I can just buy any kefir off the shelf from a natural grocer that says it has live cultures, then make up a half-gallon of starter culture for freezing like they outline in 'home cheesemaking' by rikki carrol. I'll have to see if the library has...

Hi all, i'm just getting a start at cheesemaking, have been reading a lot after finding inspiration on this forum a few months ago. I can't find supplies locally so i'm looking at this online supplier, initially I plan to make cream cheese and some fresh soft cheese like neufchatel. I hope to...