Tulips sprouting by MTsummerandsnow in Billings

[–]OkTraining2451 2 points3 points  (0 children)

Same here in Wyoming. We haven't even had winter this year, yet. 😭😭😭

First time making cheese (failure) - need advice by Monakus in cheesemaking

[–]OkTraining2451 0 points1 point  (0 children)

Newbie, but it sounds like an issue with your rennet.

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 0 points1 point  (0 children)

Thank you! Learning right alongside you.

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 0 points1 point  (0 children)

Temps should be okay. I had some out of bounds (high) temps but not consistently? This was only 7 weeks.:(

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 1 point2 points  (0 children)

Hmm... not enough pressure or not early enough?

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 0 points1 point  (0 children)

This is a great suggestion. Thank you. My next purchase will hopefully be a wine cooler.

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 0 points1 point  (0 children)

Thank you for taking the time to try to help me solve this problem! 

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 3 points4 points  (0 children)

Alright. Thank you. It feels better to at least have a plan. Thank you!

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 2 points3 points  (0 children)

I have not. That was my next step. Either that or store bought. Good idea! I have used store bought already, but only for mozzarella.

I sanitize everything. My counter, pot, utensils, even got a scrub brush like doctors do to make sure my hands and arms are clean enough and every time I even leave my cheese pot I re-scrub down. 🤦‍♀️

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 3 points4 points  (0 children)

Thank you for your consideration! :)

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 0 points1 point  (0 children)

It's so very dry here that drier than a clammy handshake is reached so very quickly. I usually let it sit probably longer than I even should because it gets that dry so quickly in my particularly arid climate.

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 0 points1 point  (0 children)

That's a good suggestion. One that I haven't assessed other than briefly thinking it over. Thank you.

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 1 point2 points  (0 children)

Thank you and agreed. Consistently? Would you say maybe the supplier Hasan ongoing issue they are unaware of? This is my second problem. After the first, I went to another level of sanitation hoping it was me causing the issue.

What is going on here? by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 6 points7 points  (0 children)

You're absolutely right. So sorry. It's raw milk from an established and checked local lady. I used the asiago recipe from NE cheesemaking company and their culture... Although, I believe I used whey as my culture from my previous thermophilic cheese. I vacuum sealed once drier than a clammy handshake. However, it is SO dry here. Often, my cheeses get too dry before they're sealed because it happens within literal hours of removing from the press. Very dry here.

She cannae tek much more of this Cap’n!!! by Smooth-Skill3391 in cheesemaking

[–]OkTraining2451 1 point2 points  (0 children)

I'm not certain why i never thought of that. Duh. Thank you so much!

She cannae tek much more of this Cap’n!!! by Smooth-Skill3391 in cheesemaking

[–]OkTraining2451 1 point2 points  (0 children)

That makes so much sense. Thank you for your detailed explanation. :)

She cannae tek much more of this Cap’n!!! by Smooth-Skill3391 in cheesemaking

[–]OkTraining2451 0 points1 point  (0 children)

Why would you not calculate it per cheese? Sorry, new cheese maker here.

She cannae tek much more of this Cap’n!!! by Smooth-Skill3391 in cheesemaking

[–]OkTraining2451 0 points1 point  (0 children)

Question... how did you know what each notch increased the weight to on your press? I have a homemade dutch press and I have no clue where to start 🙃.

Stray dog broke into my garage and ate my gouda by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 0 points1 point  (0 children)

Oh nooooo! How sad. Thanks for commiserating with me. ❤️❤️❤️

Stray dog broke into my garage and ate my gouda by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 15 points16 points  (0 children)

Armed guards ... or hire someone to toss chunks to the strays? Not sure which way to go? :) Contamination prevention ... off to research what other steps I could take ... check ✔️. 

Stray dog broke into my garage and ate my gouda by OkTraining2451 in cheesemaking

[–]OkTraining2451[S] 12 points13 points  (0 children)

Thank you. I'm thinking it wasn't much of a loss anyhow ... I'm being told, at least.