Cheese?

Uzuri

Songster
10 Years
Mar 25, 2009
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So you all seem a crafty lot--do we have any cheese makers here? And if you have made cheese, what sorts?

I've done Lemon, Mozzarella, Cheddar, Feta, and Chevre.
 

Rolsjo

Songster
10 Years
May 18, 2009
321
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119
Maine
All I've done so far is Ricotta, but would love to try Mozzarella and Feta. How involved were they to make?
 

georgialee

Songster
10 Years
Apr 9, 2009
2,399
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191
Knoxville, TN
Once we build on our 5 acres I'm going to get some goats and start making cheese!
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We eat SO much of it and love the occasional treat of soft cheeses so I can't wait! I'm subbing to this thread
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calgal98

Songster
10 Years
Mar 23, 2009
850
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157
California, central area
I'm a cheeser. I've done the vinegar cheese (great for cheesecake, by the way)., feta, mozz, cheddar, monterey jack, and probably more. All made with my goats milk. Lots of fun when I have the time. Forgot chevre.
 
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Uzuri

Songster
10 Years
Mar 25, 2009
1,299
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Quote:
Mozzarella was easy, though I still have some moisture difficulties--I'll figure it out XD Feta wasn't difficult at all, though it is rather time consuming (as is anything but soft cheeses).

Calgal--wow on doing more than one cured cheese
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I did the cheddar, then decided that that was the end of that unless I got better facilities (read, a dedicated cheese-aging refrigerator).
 

Uzuri

Songster
10 Years
Mar 25, 2009
1,299
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Wow, all you crazy cheddar people, I may have to pick your brains. Mine was *very* tasty and very sharp, but a royal pain in the butt to make, and I had to deal with mold every day (that got better when I said "screw the wax, we're going to use olive oil!").

I love the part of cheesemaking that involves working with milk, but wow, the aging part does me in :p
 

MrsCountryChick

Songster
11 Years
Apr 15, 2008
462
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PA
Quote:
I've only ever made Ricotta (Delicious though)......but are you saying instead of drying cheese in wax you can coat it with olive oil & dry it that way?

***ETA: Where do you all get your cheese cultures from?
 
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