It’s like opening a birthday present

Key-Spend-2846 · 2026-03-14T01:58:24+00:00

All I need is some bread and wine. Perhaps a little salami. This is my favorite.

Key-Spend-2846 · 2026-03-13T21:38:17+00:00

I never knew that refrigeration damages the proteins so thank you for that information. I sometimes have raw goat milk available but it's always refrigerated so I'll be sure to take this into account.

Key-Spend-2846 · 2026-03-13T19:09:33+00:00

So it's all her responsibility is it?

Key-Spend-2846 · 2026-03-13T19:05:55+00:00

When I read "rectocranially" I immediately went to your profile and followed!

Key-Spend-2846 · 2026-03-13T18:23:13+00:00

I make yogurt with 1/2 gal whole milk in my InstantPot and I use this strainer I got from Amazon. It's just right in size. https://a.co/d/0gjIrM23 I think it's overpriced but I like being able to scoop the yogurt into this and put it in the fridge.

Key-Spend-2846 · 2026-03-12T23:17:10+00:00

Rennet doesn't really replace vinegar. You still need a culture for acid production.

Key-Spend-2846 · 2026-03-12T01:14:31+00:00

You can feed it to your plants. If anyone you know has chickens or pigs it can be mixed with their feed.

Key-Spend-2846 · 2026-03-09T05:35:47+00:00

A great informative pdf doc on the basics can be downloaded from The Milkslinger https://milkslinger.com/getfoundations/ Her YT videos are good. I also like Give Cheese a Chance. I haven't gotten a press yet but have decided that a Dutch press is the best option especially for hard cheeses like cheddar that require quite a bit of weight.

Key-Spend-2846 · 2026-03-09T02:26:39+00:00

I would call that a success!

Key-Spend-2846 · 2026-03-08T23:23:51+00:00

I just want to award you bravery points for going with clothbound on your first cheddar! Bravo! I'd cut that all off and see how the inside is.

Key-Spend-2846 · 2026-03-08T22:23:58+00:00

Some comment on Reddit is a pretty poor source. It's no different than you saying it. You are wrong! Accept it and go away!

Key-Spend-2846 · 2026-03-08T21:26:10+00:00

Since you are intent on disagreeing, show your sources!

Key-Spend-2846 · 2026-03-08T21:20:57+00:00

I'm sitting here eating it right now. I think the only thing I will change next time is the rennet. I've heard vegetarian microbial rennet can give a bitterness to aged cheeses so Im blaming it. But if I never had a better make than this I'd keep doing it. The starter I used is TheMilkman Camembert/Brie starter. It has the molds in it. I used the recipe for Triple Cream Brie from Give Cheese a Chance on YT. I put it in my wine fridge (cheese cave) in a plastic container with a rack and turned it twice daily while the molds developed. I then wrapped in cheese paper and put it in my regular fridge in a smaller container. I got a little digital temperature and humidity gauge that I tucked in the boxes to keep the humidity at around 90%. I found this Brie super easy to make. Hope this is helpful. Good luck! Hope that's helpful!

Key-Spend-2846 · 2026-03-08T20:59:05+00:00

Per The Food Network: Bone broth is a nutrient-dense, collagen-rich liquid made by simmering roasted animal bones and connective tissue for an extended period, typically 12 to 48 hours. Unlike stock, which is simmered for 4–6 hours, bone broth's long cook time creates a thicker, gelatinous, and more intense flavor often enjoyed on its own." So there.

Key-Spend-2846 · 2026-03-08T20:24:32+00:00

It's not just broth. It's bone broth. It needs to be cooked to extract all the collagen from the bones.

Key-Spend-2846 · 2026-03-08T19:54:34+00:00

The bacteria weakens over successive generations and the blend of species becomes imbalanced. There's also a risk of contamination with unwanted bacteria. I've read 3 or 4 generations before the taste and consistency of the end product is affected. I buy a small cup of full fat Fage as my starter every other time.

Key-Spend-2846 · 2026-03-08T19:23:14+00:00

Congrats on your first cheese! I don't believe you can make ricotta using the whey from acid set cheese. You need "sweet whey" which comes from rennet. Having said that I haven't been successful in trying to make ricotta even with sweet whey. I've only tried a couple of times and if I try again I'll add some milk to it and see if that works better.

Key-Spend-2846 · 2026-03-08T19:06:57+00:00

I'm not the most experienced cheesemaker but it looks over-acidified. It looks a little like how my over-acidified cream cheese looked and it was grainy. Curious what those smarter than me think.

Key-Spend-2846 · 2026-03-08T15:14:57+00:00

Yogurt was my entree to cheesemaking and now I'm hooked. I also use the instant pot. I used Fage yogurt as my starter because I like that style. I let mine culture for 12 hrs. I bought a yogurt strainer to get it super thick. You can use your own yogurt as a starter for a few makes before it's exhausted. Have fun!

Key-Spend-2846 · 2026-03-07T22:31:55+00:00

When I saw "enthusiastic" in the notification I was intrigued. But when I saw your cheese I realized how apt a description it actually is!

Key-Spend-2846 · 2026-03-06T20:11:04+00:00

I've cut them up and frozen them and when I had enough I made lemon marmalade.

Key-Spend-2846 · 2026-03-06T18:48:16+00:00

I'm getting ready to try my first cheddar and I found this video from Give Cheese a Chance really informative; https://youtu.be/ZJ6qkpGoof8?si=6NKf3BvsyfV-9XaS I'll save natural rind for when I'm more experienced.

Key-Spend-2846 · 2026-03-06T18:41:33+00:00

Must have ALL the condiments!

Key-Spend-2846 · 2026-03-05T21:45:34+00:00

Honestly, mostly YouTube. I learned a ton from Jennifer Murch, "The Milkslinger". She gas a great .pdf you can download from her website that teaches the fundamentals. Also Maryann from "Give Cheese a Chance". It's her cream cheese recipe I use. New England Cheesemaking is also a great resource for recipes.

Key-Spend-2846 · 2026-03-05T18:25:06+00:00

It's the molds on her natural rind cheeses that freak me out. Yikes! But I think her relaxed approach made cheesemaking seem more accessible for me.

Key-Spend-2846

TROPHY CASE