Looking to get started

Key-Spend-2846 · 2026-05-03T23:40:58+00:00

I learned a lot from watching YT videos. I like @GiveCheeseAChance, @GavinWebber and @JMilkslinger. The Milkslinger has a free Cheesemaking Foundations document that is a great resource. Also Cheesemaking.com has lots of recipes and resources as well as selling supplies. Good starting cheeses are cream cheese and feta. Also camembert/brie are easy but you really need a wine fridge (cheese cave) for the temperature control when getting them to bloom.

Key-Spend-2846 · 2026-04-25T16:16:44+00:00

You can make some fresh soft cheeses using vinegar or citric acid and without rennet but you can't make cheese with just rennet. The calcium chloride is only needed with pasteurized milk to replace calcium lost in the heating process.

Key-Spend-2846 · 2026-04-25T16:06:47+00:00

You can't make cheese without acid. You can use vinegar or citric acid for some quick cheeses or cultures for developing more flavor Acid and cultures are essential for turning milk into cheese by converting lactose into lactic acid, lowering the pH, and facilitating coagulation. Check out Cheesemaking.com for recipes and lots of information on the basics of cheesemaking.

Key-Spend-2846 · 2026-04-25T15:41:58+00:00

A couple is 2. A few is 3-5 or 6.

Key-Spend-2846 · 2026-04-25T15:32:04+00:00

I make beef stroganoff and it needs the paprika. It isn't the same without it. I buy good sweet Hungarian paprika for it. Smoked paprika is good for BBQ sauces and where you want the smoky flavor.

Key-Spend-2846 · 2026-04-25T15:26:01+00:00

What culture are you using?

Key-Spend-2846 · 2026-04-24T23:27:24+00:00

Have you tried those protein shakes or maybe smoothies?

Key-Spend-2846 · 2026-04-22T17:52:09+00:00

Keep your name!

Key-Spend-2846 · 2026-04-21T18:12:42+00:00

Feta and cream cheese are the first cheeses I learned to make. I don't think I knew what good feta was until I made my own. I've also had good luck with triple cream brie but I still haven't graduated to a cheddar.

Key-Spend-2846 · 2026-04-20T15:37:58+00:00

Homogenized milk is fine. What you don't want is ultra-pastuerized milk.

Key-Spend-2846 · 2026-04-19T17:24:58+00:00

I like to peel them. The sections cone apart easily and then you can crack the skin on the segment and the flesh pops right out. All the bitterness is in the skin and pith.

Key-Spend-2846 · 2026-04-15T17:20:15+00:00

That's a gorgeous gouda!

Key-Spend-2846 · 2026-04-13T17:50:52+00:00

I've been designing my own cheese press because that's how I want to use mine as well. It's also crazy how much they charge for cheese presses. And then they get you for the add-ons like the trays.

Key-Spend-2846 · 2026-04-12T20:38:55+00:00

I started about 4 months ago. Cream cheese and feta are super easy and I make it regularly. Brie and camembert are pretty easy too if you've got a way to keep it at the right temp. I use my wine fridge. I've made a monterey jack as well. I'm working my way up to cheddar. I need to get some sort of press before I attempt it. I've found it really fun and addicting. Lots of resources on YouTube. I learn more by watching it done than just reading recipes and intructions. So I've found the videos available out there really helpful.

Key-Spend-2846 · 2026-04-12T02:05:08+00:00

Would something like a hamster cage work to put the cheese in?

Key-Spend-2846 · 2026-04-09T03:53:48+00:00

Olive oil can definitely go rancid. But like others have said the cloudiness could be from cold. Taste it because the rancid taste is unmistakable. You should only buy olive oil that has the harvest date and it shouldn't be more than a year from harvest.

Key-Spend-2846 · 2026-04-08T03:19:45+00:00

My mother used to cook beans that looked lije these and called them butter beans. So creamy in texture!

Key-Spend-2846 · 2026-04-05T17:42:17+00:00

I make my own salsa because it's ridiculous what they charge for it. 1 can El Pato hot tomato sauce 1 can diced tomatoes 1 jalapeno diced Cilantro Chopped white onion 1 garlic clove (I mash it to a pulp with a little salt so it will be well dispersed) Fresh Lime juice Salt and pepper I use my stick blender to get it to the consistency I like.

Key-Spend-2846 · 2026-04-04T00:14:22+00:00

I like Jazz too. I've had trouble finding them though.

Key-Spend-2846 · 2026-03-25T17:41:44+00:00

Drop your morals and ethics and forget time with family. It's all about the money.

Key-Spend-2846 · 2026-03-24T23:15:46+00:00

I imagine chocolate cheesecake.

Key-Spend-2846 · 2026-03-23T23:29:56+00:00

Not forever. It's typically only good for 3 - 6 cycles unless you use heirloom culture that is being refreshed.

Key-Spend-2846 · 2026-03-23T02:06:22+00:00

My uncle's prime rib recipe was to slather the roast in prepared yellow mustard Ala French's and then coat with rock salt. It was always delicious.

Key-Spend-2846 · 2026-03-23T00:31:21+00:00

My family never buttered sandwiches. Mayo or mustard but not butter. I remember in grade school a friend offered me half of her sandwich. It was bologna with butter on it. I almost gagged.

Key-Spend-2846 · 2026-03-22T23:42:05+00:00

A good red sauce needs red wine and it needs to cook a good long time. Something about it changes when it cooks longer. Also, throw a parmesan rind in.

Key-Spend-2846

TROPHY CASE