I tried making three cheese A Gouda, camembert, roquefort, everything was fine, except it was always bitter very why ?

As a cheeselover i always wanted to make my own cheese... read something here and there.. but never did it. i asked a lot of questions on the sub and tried.

Now i did it! Freestyled my first "Feta". wanted to make something that didnt have to age so i would see results fast.

and all i can say is - wow! it tastes like cheese! i think i dry salted it way too much... salting with brine was a bit slimey... so i dry salted it and added some dried herbs.

i used buttermilk as a replacement for a starter culture - next try will be with a dried culture.

but i learned a lot and the next batch will get better <3

https://imgur.com/a/Fz2WdTa

its a soft raw milk chevre style goats cheese, 6 days old and stored in a fridge but it is more watery than it should have been. covered it with a layer of food grade charcoal but got a white fuzzy mold. tastes pretty much the same

I would buy this. I can’t believe I made it. It’s nearly all gone already! My family are savages. Good thing I love them!

I recently got about 4 L of homogenized milk and would love to try and make a easy quick cheese from it, something like mozzarella or maybe feta? I figured I’d ask actual people who have experience rather then google and chance it. If anyone has any recipes or notes for storing I’d love them!

I searched and didn't find a previous thread on this. According to the label, it has live Lactococcus ssp., Lactobacillus ssp. and no rennet or anything else that looked like a coagulant.

I looked it up and the culture temperature for lactococcus is usually around 30 C and lactobacillus is around 40 C.

My cheesemaking knowledge level is somewhere around "yogurt, ricotta, and paneer" so I may be way out on a limb here. (Edit: was typing on autopilot, F corrected back to C)

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Basically the title. Ive cheese cave with right temperature but found that humidity controllers be pretty expensive. And when I'm just learning to make hard cheese it would be quite an investment.

inoculated p. roqueforti using store-bought blue cheese but I want to make sure the mold is actually p roqueforti and not a wild one. what differentiates p roqueforti from other wild molds in a microscope?

Hey everyone! first post in this sub. I made some cream cheese using just milk and lime and blended up the curds that formed.

I used this cheese as a filling for a bagel bomb(similar to a jalapeno pizza popper) and it pretty much dried out. When i use store bought cream cheese with the same recipe it seems to be almost liquidy and oozey, and nice.

Why is this happening?

First time making a parmasan style hard cheese from sheep milk. The milk is pasteurized and homogenized. Should I add calcium chloride in this case? In cows and goat milk it is a must but no clue about sheeps milk…

Newbie cheese maker here I made goats cheese over the weekend and its way too salty Does anyone have any tips to rescue my cheese please?

There are so many brands of liquid rennet I could get off of Amazon, but I can't figure out what to get.

I made my first batch of fresh mozzarella cheese from a kit, and attempting to split the hard rennet tablet into quarters just did not work. It all turned to powder, and I must have measured it incorrectly, adding too much, since the flavors of the gallon of whole milk I picked up at a local dairy became off when I turned it into cheese.

Next time, I want to use liquid rennet, something I can properly measure... but I just don't know what brand to get. There are too many, and I can't decide between this 4 3/4 star product and that 4 3/4 star product.

The best part of my first attempt at making cheese was being able to recruit my six year old son, who did all the stirring of the milk as the temperature slowly crept up to 90 degrees F.

Hi. Has anyone tried making mozzarella without rennet? Can you recommend which milk brand is best? Thank you

I made some mozerella last week and had an extra ball I left in the fridge. I used it 2 days later, but also tried a slice by itself and thought it tasted a bit sour (not bad just noticeable) but I was surprised because I thought it should be lasting longer before doing that. Anyone know why this may be the case?

Hi! New to cheese making.

I got a kit from New England Cheese Making Company and it came with bees paper. Not bees wax.

I've read I can store cheese in this paper but can I age cheese in it? My online searches aren't giving me the definitive answer I'm looking for. Just talks about storing it in the fridge.

I do have food grade wax available to age in but was curious if I could just wrap it in this bees paper.

There is a cheese app coming out where you can save and rate different types of cheeses you find and share them with your friends. If anyone is interested in getting it, sign up on the waitlist at cheesevault.app

It’s odd not to have the rind closed completely out of the press. But it does look correct according to NEC’s recipe, so onward and forward! Let’s get this thing moldy! Perhaps, I shouldn’t clean so much.

Hi all,

Can I make ricotta with milk and olive oil instead of cream, to reduce saturated fat intake?

Thanks!

I have a wine fridge and the temp is fluctuating about 5 degrees every 50 minutes (right now its going from 44.4 to 49.6) . Is that bad for aging cheese.

I have thought about getting the inkbird to hopefully smooth out the temp. curve. Do people just put the temp probe from the inkbird inside the fridge and close the door on the cable? Thanks all for your wisdom :)

My first time making any kind of cheese. This is a mozzarella. Supposedly. I got 60g from 1L of milk. Is that about right? Seems…small.