I am making cheddar cheese at home soon, and I would like to know if anyone has a few tips!
Curious about the mesophilic starter... I saw i can just let buttermilk age and it will give it to me?
Also a good homemade cheese press is in order, and I'm thinking about using PVC pipe and whatever else I find.
For the weight specification I will just use weights...
Any suggestions from an expert out there?