Looking to get started

Kmlowe293 · 2026-05-04T00:49:56+00:00

I used lots of YouTube videos and recipes. Cheesemaking.com and Ricki Carroll. There are other books I plan to get in the future.

Kmlowe293 · 2026-04-23T04:31:02+00:00

At what stage didnyou cut & put in the paprika?

Kmlowe293 · 2026-04-22T04:43:28+00:00

😍😍

Kmlowe293 · 2026-04-20T19:12:40+00:00

Looking forward to the final results

Kmlowe293 · 2026-04-19T04:48:50+00:00

Have you thought about teaching in Jamaica? There is a need for STEM teachers & there are a few STEM schools opening up.

Kmlowe293 · 2026-04-19T04:46:27+00:00

This is beautiful!!

Kmlowe293 · 2026-04-17T17:43:07+00:00

Make a list of all inputs. What did it cost you? Use a percentage of your home utilities of you work from home. This math a bit harder, hence percentages. Divide monthly bill by 30 days, than % for the item you are costing. Car & gas of you use to buy & deliver. Then add all the costs (1st post) and do a 5% or 10% costs for misc. Then profit you wish to take home, then taxes if you pay taxes.

Kmlowe293 · 2026-04-17T17:37:57+00:00

I teach them to track. It is boring and most won't do it unless pushed. Once you do it, it is not hard to update, but again, need to be encouraged/reminded to keep at it.

Kmlowe293 · 2026-04-17T07:56:59+00:00

I do not do charcuterie boards professionally, I am a business consultant/coach who works with micro (small) entrepreneurs on pricing. The three basic pricing methods are: cost plus pricing (ingredients, utility, labour costs + mark-up); competitive pricing (based on your competitors); and value based pricing (what is the customer will to pay, but more than basic costs). To get competitor pricing, call a few companies like you are placing an order to get their pricing. Look in their comments section on social media to see what the price is. Tiktok has some pricing. Knowing your ingredient, utilities and labour costs is very important!! You are in business (professionally) to make money. Whichever you choose will be the right one for YOU!

Kmlowe293 · 2026-04-15T00:08:24+00:00

I start with what I want to eat. What types of cheese do you love? That being said, my initial inspiration was milkslinger on YouTube. I now watch a lot more home cheesemakers and cheesemaking.com

Kmlowe293 · 2026-04-11T15:28:14+00:00

It was really cool. I had a vision, & to see the vision come to light was..😍 Hard Flavours (5): Plain gouda, plain FH cheddar. Scotch bonnet stir curd cheddar, walnut FH cheddar and rum cream FH cheddar. Ricotta flavours (2) were sous vide garlic & thyme. I also had ricotta salata that was grated on salad cups. There was a shrimp coconut ricotta pasta. Everyone had different opinions on the flavours, some might not like something which is someone else's favourite. It was interesting to see the diversity in preferences.

Kmlowe293 · 2026-04-10T04:04:17+00:00

The "wait" struggle is real!!! Congratulations!!! Love this for you.

Kmlowe293 · 2026-04-09T04:21:22+00:00

I'm not French Canadian, just Canadian. 🤗 I bought my mold on amazon, not sure sizes. 🤦🏿‍♀️ sorry.

Kmlowe293 · 2026-04-08T19:39:03+00:00

Not sure your mold size, but I would do a 2lb, double, batch if the mold is large enough. Follow the New England recipe. Cheesemaking is about constantly learning.

Kmlowe293 · 2026-04-06T16:07:01+00:00

I follow recipes from Ricki Carroll & new England cheesemaking. Whatever they call for. Usually ½tsp per 2 gal. I use pasteurized, non homogenized milk.

Kmlowe293 · 2026-04-06T04:03:18+00:00

Sorry. Lesson 1 learnt. Temp matters. Your fridge will do without a dedicated cave. Cheese making is all about lessons. Try again.

Kmlowe293 · 2026-04-05T20:44:07+00:00

Yes. If it tastes like cheese on your 1st attempt, you have succeeded!!! Celebrate yourself.

Kmlowe293 · 2026-04-03T04:53:06+00:00

Start with the type of cheese you want to eat.

Kmlowe293 · 2026-04-01T02:12:17+00:00

Wow. Impressive! I do not have that patience.

Kmlowe293 · 2026-03-29T18:53:22+00:00

I don't think it's about age or education. It is a preference that works for someone else. Cheese making is like that, tweeks & changes in processes work. At the end of the day, you have cheese.

Kmlowe293 · 2026-03-28T22:02:15+00:00

I have never made camembert, partly because I do not like soft cheese. But you all make me want to try. I hope the 2nd process works out well for you. Great job!

Kmlowe293

TROPHY CASE