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Trying my hand at Cheesemaking

#1
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3/12/07 at 1:01pm
  • Joined: October 2001
  • Location: Fond du Lac, WI
  • Post Count: 3,367
Cheesemaking is one of the few things, foodwise, that I haven't really explored yet. Do you have any recommendations for a novice, on books on the subject, or any tips and advice you might have for attempting to make cheese on a small scale for personal consumption?

From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/

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#2
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3/12/07 at 3:24pm
  • Joined: October 2001
  • Location: Chicago, IL USA
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I too am interested in this. There are several starter kits I have found through various cheese making supply houses but nothing I feel great about.

Thanks,

Nicko 
ChefTalk.com Founder

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#3
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3/12/07 at 3:36pm
  • Joined: March 2007
  • Location: La Valle, WI
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One great rescource is the net......But think about a class from one of our great cheese teachers.....the Center for Dairy Research at UW Madison...Washington State....Vermont all has a great programs. I think the best is to take a hands on class. Books are great once you really get into it.

Sid Cook
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#4
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3/13/07 at 6:17am
  • Joined: August 2000
  • Location: St. Louis Mo
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several years ago a couple of girlfriends and I decided to try our hand at cheesemaking.....one friend was a farmer with sheep and brought goat and sheeps milk, the other friend was a food scientist.
We made raw cheese, cheddar and feta....using books, presses, cheese supplies bought from a reputable company. There is a whole lot to making good cheese, it is an artform. What we took away from making cheese that day is that it's not as easy to make aged cheeses as it looks. Fresh is way easier.
Some of the sheeps milk was used to make fudge, NOW that turned out GREAT!

cooking with all your senses.....

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#5
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3/13/07 at 6:26am
  • Joined: October 2001
  • Location: Chicago, IL USA
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What company did you get the supplies from? Where did you get the recipes?

Thanks,

Nicko 
ChefTalk.com Founder

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#6
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3/13/07 at 5:35pm
  • Joined: August 2000
  • Location: St. Louis Mo
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not sure, the food scientist bought them....I just showed up with Valharona to make the fudge.
But man oh man the cheeses were not very good......I developed a whole new respect for cheesemakers.....kinda like artisinal bread bakers.
You know Nicko I bet I wrote something about it at the time on Cheftalk, it's probably in the archives.

cooking with all your senses.....

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#7
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3/14/07 at 7:07pm
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
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Goat Cheese

We used to buy the fresh Goats Milk when attending J&W in RI and make some nice soft cheese for Sunday brunch.

Made much like yogurt, w/o the cultures?

Do I remember the exact process? It was college.....

Can anyone fill in the blanks?

Along with homemade Bagels, homemade goat cheese is VERY impressive to the locals.:lol:
and REALLY quite easy.

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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#8
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3/15/07 at 1:19am
  • Joined: August 2000
  • Location: St. Louis Mo
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we've made fresh cheese with lemon juice and milk....made yogurt with fresh milk and a dollop of yogurt from the last batch

cooking with all your senses.....

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#9
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3/15/07 at 5:34am
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
  • Post Count: 2,499

Without looking.....

Sid,

Do you host classes on homemade cheeses at the cooking school?

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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