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Thread: Making cheese

  1. #1
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    Making cheese

    I've been making simple white cheeses lately. It's been pretty basic with the addition of horseradish or jalapenos and the likes. While I really enjoy fresh mozzarella, I've been reading a bit about making hard cheese and I'm intrigued.
    Anybody have experience making hard cheese? I'm curious about experiences anyone has had.
    Ian H. Rogers
    www.haburnknives.com

  2. #2
    I've got one of those cheese making kits in the cupboard but I haven't dared to use it as I live in the tropics and it's 90% humidity here.

  3. #3
    Senior Member DeepCSweede's Avatar
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    My new gig is as a CFO for a Mechanical contractor that specializes in chillers for cheese making facilities. I was talking to my boss the other day and he wants me to get involved with the Cheese Makers Guild and take a cheese making class at some point in the next year so I can be more knowledgeable in discussions with clients. Gotta say, I am pretty excited to learn about it.

  4. #4
    Senior Member larrybard's Avatar
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    Quote Originally Posted by DeepCSweede View Post
    My new gig is as a CFO for a Mechanical contractor that specializes in chillers for cheese making facilities. I was talking to my boss the other day and he wants me to get involved with the Cheese Makers Guild and take a cheese making class at some point in the next year so I can be more knowledgeable in discussions with clients. Gotta say, I am pretty excited to learn about it.
    I thought being extremely knowledgeable about cheese was a prerequisite for residency in WI.

  5. #5
    Senior Member DeepCSweede's Avatar
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    Quote Originally Posted by larrybard View Post
    I thought being extremely knowledgeable about cheese was a prerequisite for residency in WI.
    Eating cheese - without question.

    Making cheese - another story altogether.

  6. #6
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    Quote Originally Posted by larrybard View Post
    I thought being extremely knowledgeable about cheese was a prerequisite for residency in WI.
    Hahaha...my thoughts exactly!
    Ian H. Rogers
    www.haburnknives.com

  7. #7
    Senior Member Robert's Avatar
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    somebody know how to start an easy and cheap way to just start a first time cheese making? not hard one but soft one starting from milk.

  8. #8
    Senior Member Ucmd's Avatar
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    I am interested as well. Someone post an easy recipe.

  9. #9
    Warm up one gallon of milk and add a cap (no typo)full of vinegar. This will separate the whey and the curds. Separate the curds and add salt to them. Refrigerate and enjoy This is the simplest recipe I can think of.

  10. #10
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    Quote Originally Posted by USC 2012 View Post
    Warm up one gallon of milk and add a cap (no typo)full of vinegar. This will separate the whey and the curds. Separate the curds and add salt to them. Refrigerate and enjoy This is the simplest recipe I can think of.
    How warm does it need to be ?

    I assume you don't boil it.

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