What are /r/cheesemaking's favorite Products & Services?

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I struggle with milk temperature control. This Sous Vide setup I already had to do various cooking tasks has worked out excellent for cheese making. Very easy to keep milk temperature within a few tenths of a degree, Up or down.

Sous Vide controller is: Anova Precision Cooker

Tub is a: Coleman 24 Can Party Stacker cut 1/4 with a regular hand saw and with a hole saw make a hole for the Anova

Really works a treat for Sous Vide and cheaper and more robust than the “Sous Vide” water containers.

I didn't build it, it's called an overhead stirrer. They sell them for use in labs, looked like it would work though, and it did. Here's the one I bought, pretty reasonable at $80 considering the time savings if I'm making yogurt every week.

Just a heads up, this stirrer is straight from China and isn't finished well. It works great, but required 10 minutes or so of sanding/filing/tinkering after unboxing. It also comes with no assembly or operating instructions, though there's nothing that's not obvious about it all.

I don't like the stirring paddle it comes with either, but it totally works. And the collet takes a 6mm rod so if you're handy with metal you can just order some stainless and make your own.

They make temperature controllers for this kind of thing. You’ll put a probe in the fridge (ideally inside something like a small glass of water to prevent drastic temp swings when you open the door), and plug the fridge into it and it will literally just unplug the fridge when it reaches whatever temp you set.

Inkbird ITC-308 Digital Temperature Controller 2-Stage Outlet Thermostat Heating and Cooling Mode Carboy Homebrew Fermenter Greenhouse Terrarium 110V 10A 1100W https://smile.amazon.com/dp/B01HXM5UAC/ref=cm_sw_r_cp_api_glt_fabc_4XAQ3V8MQ1B2FTVVF46P

Buy a humidifier/dehumidifier with a physical switch or potentiometer (knob)...

Example: https://smile.amazon.com/AquaOasisTM-Humidifier-Ultrasonic-Humidifiers-Bedroom/dp/B08FKYJHCF/ref=sr_1_5?dchild=1&keywords=humidifier&qid=1618891026&sr=8-5

I too am just getting into this and have converted a mini fridge into a cave. I'm building a controller for temp and humidity. It's similar to this https://www.amazon.com/Digital-Humidity-Control-Controller-WH8040/dp/B009VY1BZY but I have one for temp and one for humidity. For the humidifier I just picked up a small USB one from amazon.

I bet you're fine, but I like to measure. I got these disgustingly cute spoons at New England Cheese and every time I use them I feel all happy. And an inexpensive digital kitchen scale will really help you for getting the salt right on a cheese, which is important. Here's one for $14.

link to drawing. https://drive.google.com/file/d/0BwE2s2oyMNpaajQ2QVJSWU4tTFk/edit?usp=sharing whats not in there is the pvc pipe that has drainage holes drilled into it. you then need at least 10 - 20kg weight on top to push down on the cheese.

This: https://www.amazon.com/gp/product/B07Y5T26VB/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

I've been thinking of doing that for several different projects that need humidity and temp control with the eventually goal of adding some automation (turn a fan or heater on) at the moment I'm using this https://www.amazon.com/dp/B07R586J37/ref=cm_sw_r_cp_apa_fabc_69BTRPXDFRSVNDMP6E5M?_encoding=UTF8&psc=1

Definitely less capabilities for automation than a raspberry pi setup but it can measure humidity and temp and track it and has bluetooth connectivity

I use a traeger pellet grill. And I can only do it in the winter to keep the temp below 90°F. I put the cheese on a rack above ice water that I continually change to keep the cheese cold.

They have pellet tubes on Amazon though, I need to buy one. They use the wood pellets but provide no heat only smoke. I guess you fill them will pellets set a https://www.amazon.com/Pellet-Smoker-Tube-Stainless-Generator/dp/B07JGVBKN3 blowtorch on them and they smolder

Now you get atube smoker and smoke that bad boy.... it'll be life changing.
I love colby. It always comes out good and people like it.... I smoke them, add bacon to them, or chives.... people love all the variations. I like the weirder cheeses, but I swear, I could make a Colby a month and give it away to the family with no problem.

SO good for you!!!

I’m curious about this. Don’t do reptiles. Does the fridge plug into the controller like other fridge temperature controllers? This is the one I have, but no humidity controller: https://smile.amazon.com/gp/product/B000EXROSE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I smoke Colby and Gouda all the time. There's all these complicated gizmos and set ups on the internet. I discovered what you need is a Smoking Tube.... I just put it in my grill, for the closed container, so I'm not turning the grill on.... so it doesn't get hot cause the little smoking tube is just smoldering some pellets, and makes plenty of smoke to make a great cheese even greater. And I got a six pack of different wood pellets .... so I'm pretty darn swanky. Also, you can smoke it one day, wrap it up and cool it down in the fridge and eat it the next day. Honestly. SO freaking easy.

In restaurants, they use this gadget: https://www.amazon.com/Whipped-Dispenser-Professional-Aluminum-Decorating/dp/B084TN79ZK/ref=mp_s_a_1_10?dchild=1&keywords=whip+cream+dispenser&qid=1601786103&s=home-garden&sr=1-10

I used to run tables at a place where we served parmesan cream. Basically you fill it with cream+finely grated cheese and bam. Whipped cheese.

If there were no discernable cheese bits then they might have melted the cheese into high fat cream, chilled it and then ran it through the dispenser.

It's cool. I like that you made some mistakes but are willing to go on. That's a good cheesemaking attitude. I think because milk is SUPER local, your best bet is Craigs list or Facebook Marketplace (or whatever the equivalent is where you are-- we've got cheesemakers all of the world on this reddit)-- I found my goat milk source on FB Marketplace. In CA its really hard to get certified to sell milk for human consumption, but we just pretend I'm making soap and everyone's happy. Or, if there's dairies near you, call them. I'm in LA County, so that's a no-go. Maybe when I retire and go home to MT.

And to start, the recipes at New England Cheese's web site are really good. And Gavin Weber's youtube videos. I have a few books, but my fave is Artisan Cheesemaking at Home.

https://www.amazon.com/dp/B06XVJP74Z?ref=ppx_pop_mob_ap_share

Here's my wine cooler. The dual zone temperature function is REALLY nice because I can have mold ripened cheeses in the bottom and natural rind cheeses in the top. It's pretty quiet, too!

My most used go to is Debra Amrien-Boyes.

https://www.amazon.com.au/200-Easy-Homemade-Cheese-Recipes/dp/0778804658

I tried using the other recommendations by Gianclis Caldwell but i found the books set up in illogical way for me. I'd recommend having a flick through all of them and working out what appeals to you.

That cheese mold was bought on Amazon.

Cheese making Hard Cheese Mold... https://www.amazon.com/dp/B08HJ3S337?ref=ppx_pop_mob_ap_share

It's the first time I'm using it. It's has holes spaced evenly but I'm not sure if it's enough holes. We shall see.

Or get a Inkbird, it's plug and play (no wiring).

Not sure what you are asking. The refrigerator is colder than the optimum temp to ripen the mold, so it took longer than it would have in a warmer place. They were inside one of these on a cheese mat. https://www.amazon.com/dp/B08MZXD88M

My wife got me this starter kit and I used it to make a few quick cheeses. The kit only has cheese cloth, cheese salt, citric acid, rennet and a small recipe book.

It would be more cost effective to buy those things individually if you're confident you'll be making cheese for a some time. Otherwise you'll have a bag of citric acid and not know what to do with it.

This is the one I purchased. I haven't used a sous vide before this to provide a good review, but so far it has done everything I've needed it to without any issues!

If you’ll pardon the shameless self promotion try this, it’s paper so it won’t crash and people seem to really like it! https://www.amazon.com/Cheese-Please-log-Tracey-Johnson/dp/B09S5Z8KSK/ref=mp_s_a_1_1?crid=2BE26GADUH6KG&keywords=cheese+log+tracey+johnson&qid=1660603209&sprefix=cheese+log+tracey+johnson+%2Caps%2C172&sr=8-1

https://www.amazon.de/R%C3%A4ucherteufel-Salzlake-Pr%C3%BCfer-Lakepr%C3%BCfer-Lakespindel-Lakeprober/dp/B07BD2H2TW

Don't know the english word, but if you want to produce cheese more frequently, I highly recommend to you this item. It always gives u a very accurate slat level

Ouch, that's an idea, but it requires a lot of work ! I'll keep that first try at 20°, the cave is planned for the next month : https://www.amazon.fr/Klarstein-Beersafe-R%C3%A9frig%C3%A9rateur-Thermostat-inoxydable/dp/B07Q4D23TQ/ref=psdc_57853031_t2_B07JMVXSVK?th=1

Then I will be able to compare camemberts at 20° and those at 10°.

Nothing to be scared about when it comes to baking. Get Peter Reinhart's Breadmaker's Apprentice if you want a good run down. Worst case scenario, you mess up a few pennies worth of flour.

https://cooking.nytimes.com/recipes/1014445-baron-bagels?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Here is the link for the 20L mini-fridge I purchased. It shows currently unavailable. I think it was like $120 when I bought it. It is a bit small, I can fit maybe 3 or 4 cheese wheels in there at a time with the right sized container. I would probably go bigger if I was making a recommendation, but I haven't needed a bigger one yet.

Read this and this.

A bit late to the party, I tend to switch between different websites for different ingredients, however, I found that this calcium chloride is one of the best, imo. https://www.amazon.co.uk/MultiDepot-411211-Calcium-Chloride-CaCl2-E509/dp/B01B6CPNGG/ref=sr_1_5?crid=1RG198UT6IGK3&keywords=b01b6cpngg&qid=1646136791&sprefix=%2Caps%2C229&sr=8-5 Will last me years.

Pulling a quote from Debra Amrein-Boyes 200 Homemade Cheese Recipes

> Calcium Chloride

> During homogenization and pasteurization, the calcium in milk decreases and becomes slightly destabilized. Adding calcium chloride boosts the number of calcium ions in the milk and helps firm up the curd and increase the yield. This step is always recommended when making goat's milk cheeses, because the fine fat particles in goats' milk stay in suspension instead of separating out, as in the case of cow's milk. As a result of this "natural homogenization," the resulting curd is often soft and weak.

I've got a KitchenBoss. It's not the most expensive, but it gets good reviews on AMazon. I think, tho, that you could buy pretty much any vacuum sealer. I do like the ones where you use the 'bags' that come in a roll so you can cut them to size.

I swear, once you start Vac Packing you'll never go back. And you can vac pack quarters of cheese and mail them as presents.... cause they're vac packed and won't go bad. So then you can make more cheese! And not buy store bought presents!!!

For a brush, you want something that's very soft. Basically similar to a shaving brush (although usually the bristles are shorter). I've heard it's traditional to use horse hair because it has a barb on the end that helps take off mold.

I actually use something very similar to this: https://www.amazon.com/Sensory-Brushes-Bag-of-12/dp/B0041MT4HI/ref=sr_1_30?dchild=1&keywords=surgical+nail+scrub+brush&qid=1635644663&sr=8-30 My mother sent it to me for Christmas one time (I have no idea what she imagined I would use it for). It works incredibly well.

I currently make mine in my instant pot (1 gallon of milk, 1/2c white vinegar, low pressure for 4 minutes, let sit for 20 minutes, let pressure release, then press). Before the instant pot I boiled milk in a large pot, added 1/4c white vinegar, then stir until whey separates. Pour the curd through a cheese cloth, draining the whey. I use this cheese press. I borrow my wife's workout weights and start small, 2 4-5lbs weights on the edges and the next size up in the center. Flip the disks every 10-20 minutes. After 2-3 flips I increase the weight. After a few hours the cheese is firm enough I can remove the cheese cloth.

It took me quite a while to get the process down well. And even now I'll make some batches that the paneer is really crumbly (if I leave it in the instant pot for too long the curds break up and get small making it crumble. When I first drain the whey and the curds are still in the cheese cloth before going into the press I add salt (when I remember).

I did something the same, but no springs. Just two boards and 4 dowels, and some free weights I bought at an athletic store. Like this one,but I made mine. OK. My husband made mine. But I COULD have made it. .... that's my story.....

I use a min usb one that floats in a bowl of water similar to this one from Amazon

It's plugged into an Inkbird IHC controller, which turns the humidifier on/off according to my settings. Can also plug in a dehumidifier but I don't bother.

Another potential cheesemaker from the Island :-) There are a lot of people here that are from your neck of the woods (my parents live there too and my Dad makes cheese :-) ). As long as your intolerance allows some experimentation, then I think you can definitely figure it out eventually.

A sibling poster pointed out that Gianaclis Caldwell's recipe in her book is pretty good. They also sent me Mary Morris's (I think that's the right name..) recipe. I'll try to write it out for you as soon as I can. But to be honest, I recommend buying Caldwell's book: https://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=sr_1_1?dchild=1&qid=1630477235&refinements=p_27%3AGianaclis+Caldwell&s=books&sr=1-1

It's a bit pricey ($35 for the kindle version), but it has enough technical info to get you started. I'm trying think of a cheaper place to get the info, but I can't think of anything off the top of my head.

Copy that. I don't live by any store that carries any form of rennet. So I had to order and went with this one. I also heated to 95-100. It set up in 15 minutes. This was the second time I ever made it but the first time was years. So might as well have been the first time today.

How are you serving yours?

It's an old fridge that still works. I plugged that and a humidifier into a temperature and humidity controller. https://www.amazon.com/dp/B08SXWSPZJ/ref=cm_sw_r_cp_apa_glc_fabc_5ECW5GSVH1409Q4D8PF1

That keeps the temp around 55f and humidity above 80. I also got a Bluetooth hygrometer/thermometer so I can see what temp/humidity without opening the fridge. Be warned though, Bluetooth doesn't work so well through a metal fridge door. Both were about $50.

The humidifier can't be a warm mist though.

Yes, I did. I didn’t have any pots of that size so I used my in-laws 18 qt roaster oven which they use only ones a year at thanksgiving, similar to this one: https://www.amazon.ca/Hamilton-Beach-Commercial-32920-Proctor/dp/B072JD7ZN4/

These are the ones we use:

https://www.amazon.com/Boska-Holland-73012-Cutting-Handee/dp/B017WQTFAK/ref=sr_1_6?dchild=1&keywords=boska+holland+73012+spare+cutting+wire&qid=1628130407&sr=8-6

Mary Karlin,Artisan Cheese Making at Home.

Ive been using this book and almost all of the recipes start out with making this basic cheese and then diverge on how you age them. It’s not quite a flow chart but it’s pretty close!

I use 2 stainless steel baskets from an old electric food steamer. They’re 7.5 in / 19 cm diameter and can handle a hard cheese made from 4 gallons/ 16 litres of milk.

My husband made the followers from cutting boards as they’re already made to safely handle food. I found some inexpensive ones in the dollar store and he cut them to fit the moulds. Just don’t use the wooden cutting boards because they may warp from the moisture.

My cheese press is similar to this one https://www.amazon.co.uk/Сheese-Making-Cheese-Press-Mold/dp/B07KQC6HZ4 It just supports the weight lifting gears I put on top so they don’t fall off as they pile up. Because otherwise they may decide to stumble in the middle of the night and wake up the whole house (speaking from experience here)

You can just buy food grade activated charcoal on amazon, it's the same thing. You don't need very much, this 40g size will last forever.

https://www.amazon.ca/Organika-Activated-Charcoal-Powder-40g/dp/B071LN3L6L/ref=sr_1_1_sspa?dchild=1&keywords=Activated+charcoal&qid=1617239867&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExUE1TMVRWMEtCMjZBJmVuY3J5cHRlZElk...

No worries, man. Its an iterative learning process. Home Depot sells non chemical / baking soda wipes that work well. Or, if you don't have cheese maturing now, drop the temp to under 32 for a couple days and then wipe it out with a damp rag and then a dry one.

Managing temp and humidity is an art in itself. They sell temperature and humidity outlet plugs. You plug your fridge and humidifier into these and they click on and off depending on the limits you set. I've found success with these.

https://www.amazon.com/dp/B07Z7YMPBK/ref=cm_sw_r_cp_awdb_imm_KF2JRJE9AFQRA2J60CBQ?_encoding=UTF8&psc=1

I'm very new to cheesemaking but I purchased this one off Amazon. I've only used it once so far to make Mozzarella and my cheese came out correctly. With this PH meter you do have to purchase extra calibration solution packets and calibrate the meter occasionally.

I use some of what u/FleshEmoji uses and also these which have a couple sizes and are deeper than the microwave ones

https://www.amazon.com/dp/B07RS87JCZ/ref=cm_sw_r_cp_api_glc_fabc_uvAeGbNRXF6PF?_encoding=UTF8&psc=1

well I'm an American so no frame of refference on what will or won't send but This is what I have and I love them and need more

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https://www.amazon.com/gp/product/B000MWWTSW/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1

I have a smoker but it gets warm so I bought a smoking tube and some pellets. You can find them all over the place but here's a link to the one I bought. I use that smoking tube inside my regular bbq.... but use the bbq just as a holding container. The smoking tube makes a nice amount of smoke but its not big enough to get hot. We smoke a lot of my cheeses and it works really well and you don't need any special, expensive equipment.

I use an digital meat thermometer, the brand is Deiss. Pretty inexpensive, extremely reliable so far. Very quick, basically instant display in C and F. I like it because I can tell right away when temps are changing so can adjust. It would be perfect if it attached to the milk pot, don't know if such a thing is available.

https://www.amazon.com/Deiss-PRO-Digital-Meat-Thermometer/dp/B07GTXLS5N

Definitely check your humidity, it's much lower in the winter in general and brie needs very high humidity at 90%ish, usually needs to be in a sealed box to keep the moisture in.

This is the "blue camembert" style cheese I recently made, kept in this box, opened up once a day to let it breathe.

Correction, chlorine doesn't suck all the good stuff out of the milk, but rather kills bacteria and affect the rennet. You can either boil the tap water or let it rest overnight or even buy bottled water if you don't have access to Brita (depending where you are, it isn't sold).

Another thing is Inkbird actually do a temperature controller AND humidity controller in the same product, and it's cheaper than buying both separately.

Technically probably the same but it is liquid and food grade. Here is an Amazon link
Calcium Chloride (Liquid) - 2 oz https://www.amazon.com/dp/B0064OLZEG/ref=cm_sw_r_cp_apa_bRSJAbV25Y7B8

Hope that helps.

I've used the temperature only version of this and liked it quite a lot. The reviews on amazon are all complaining about the software, which isn't pretty but has always worked fine for me. I downloaded it from their website though, not whatever was included in the package.

My favorite one is Mastering Artisan Cheesemaking by Gianaclis Caldwell, it goes well into the science aspects, explain well the processes and such, there are some troubleshooting exercises that help develop the knowledge of "what went wrong with my cheese" and so on.

It's great for everyone, from beginner to advanced.

> But then, you wouldn't be able to properly measure the humidity in each container.

Amazon has these hygrometers in a 4-pack for $15, and they appear to be panel mount:

Veanic 4-Pack Mini Digital Electronic Temperature Humidity Meters Gauge Indoor Thermometer Hygrometer LCD Display Fahrenheit (℉) for Humidors, Greenhouse, Garden, Cellar, Fridge, Closet https://www.amazon.com/dp/B07GNMKYCZ/ref=cm_sw_r_cp_api_i_9MYJFb64AHEJM?_encoding=UTF8&psc=1

Might be I could mount one in each container with adjustable venting like you say. I think that could work.

Ah well, depending on your budget, you just need one of those mini humidifier that goes into a bottle of water and a cheap controller. But to be honest, the controller would just make your life easier in the sense of not having to worry about checking it constantly, so if you are still willing to at least check it once in a while, then you just need a hygrometer to quickly gauge the humidity %. After a while you will have learnt a pretty good pattern in the sense of "I have to refill the bottle every 6 hours".

You could also just check if you can find any of these used for better prices.

Containers are cheap and easier too. In the end, what matters is if it works for you.

One of THESE. I saw a redneck guy on Youtube smoking grocery store cheese with it. THey're super easy to use. We just set it at the bottom of our regular grill.... but don't turn the grill on.... it's just a closed chamber for the smoking tube.... and we bought some pellets for it on Amazon too. I have a 'real' smoker' but it gets too warm for cheese.. This is smoke, no heat.

I've been using https://www.amazon.com/gp/product/B07WCR5Y4B

I don't have a double-check on the humidity reading but so far the temperature has been in-line with the built-in thermometer on my cheese caves.

I've been having trouble finding ones in the right size, but I think a lot of these are "vegetable containers" (ie, something like this: https://www.amazon.com/LOCK-Rectangular-Container-131-87-oz-16-48-Cup/dp/B0000AN4CT)

I have also heard some places have "microwave rice cookers" that have these draining mats in them.

So, most of what I'm about to say is coming from Mastering Artisan Cheesemaking by Gianaclis Caldwell. I'd highly recommend picking up a copy if you're interested in cheese chemistry.

I'm almost certainly going to get at least some aspect of this wrong, so i apologize in advance.

So, rennet is an enzyme that acts on casein micelles (essentially small "hairy" bubbles containing milk fat) by trimming the kappa-caseins (the hairy bits) off which makes them hydrophobic. Since the resulting molecules are now hydrophobic and milk is mostly water they'll tend to want to clump together in order to minimize the amount of water they're exposed to.

Assuming nothing disturbs the process (as happened in your case), these casein networks will also trap milk fat (good) and whey (ultimatley undesirable). When we cut the curd that's really just trying to maximize the surface area of the curd so that more whey can be squeezed out while trying to retain as much of the milk fat as we can. That's why different curd sizes are suggested for different cheeses. They're trying to cause whey to be expelled faster/slower. Larger curds mean slower whey expulsion because they have less surface area.

So, what most likely happened in your case is that none of the milk fat was captured in this casein network. You may have also lost some mineral content, since it would have been hard to hold on to anything fat soluble.

You may have noticed that the whey was a lot cloudier than usual. That would be all of the stuff you wanted to capture in your curds.

As a side thing, Paul Kindstedt wrote a really interesting book about the history of cheese. He's not a historian and neither am I so I can't vouch for his historical rigor, but it's a great read.

hey, u/mikekchar

Would this work with a bamboo mat ? Cheap enough.

https://www.amazon.com/Snips-Aroma-Storage-Fruit-Keeper/dp/B01F71DS96/ref=sr_1_2?dchild=1&keywords=Snips+Aroma+Storage+Fruit+Keeper%2C+Green&qid=1600379668&sr=8-2

Mine is like this, but only made for one mold. https://www.amazon.com/%D0%A1heese-Making-Guides-Cheese-pressure/dp/B084P17M3C/ref=mp_s_a_1_8?dchild=1&keywords=cheese+press+for+cheese+making&qid=1599057104&sprefix=cheese+press&sr=8-8

Gianaclis Caldwell has a newer book out, Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home. I just got it ($10 cheaper) and am hoping it's as good as your recommendation of her first book, mikekchar.

My three favorite sources of cheese info:
1. The recipes at New England Cheese.

1. The book Artisan Cheesemaking at Home

2. Gavin Weber's Youtube Videos.

I'm not saying these are the BEST, only my favorites. And don't start with Mozz. Its not a beginner cheese. Start with a queso fresco or a paneer or a feta or a chevre.... or....

Welcome to the craft! I'd highly recommend this book...

https://www.amazon.com/dp/0865718180/ref=cm_sw_r_cp_apa_i_kNEkFb3VXYR0E

This is what I used to get started and it's fantastic! By the way I'm still learning too :)

I just looked for the newer edition and found it. This is the 4th edition and no longer has the vol1 and vol2. I bought this pH meter : https://www.amazon.com/Apera-Instruments-Food-Grade-Stainless-Anti-Contamination/dp/B01F34Y7XS/ref=mp_s_a_1_8?dchild=1&keywords=apera+sx811&qid=1596546058&sprefix=Apera+sx811&sr=8-8 And I am still married so far....

If you are looking for an introductory book that will step you through the chemistry without a lot of prior knowledge, I don't believe there are any such books. There is a 2 volume series by P. F. Fox that is geared towards people with an academic background. Here is a link to volume 1: https://www.amazon.com/Cheese-Chemistry-Physics-Microbiology-General/dp/012263652X

I haven't read it, but legendary cheesemaker, linuxboy from the cheeseforums, has recommended it and that's about as high a recommendation as I can imagine. However, the price tag: $120 per volume for the physical book and $310 for the e-book. Will not be buying any time soon (though, I *really* want it). Basically, it's a typical university textbook ;-)

Some of them are really expensive, but based on another poster's reccomendation I got this one on Amazon. You need to calibrate it but it comes with directions. I think a lot of people use pH strips too, but I like a digital readout-- like with my thermometer.

And don't start with Mozz. Too many people do and its NOT a good cheese to start with. Try a Queso Fresco or a feta or paneer. Also, I have many cheese books, but my favorite is Artisan Cheesemaking at Home. Honestly, if you can read, watch videos and follow directions you can make cheese. Just fine a source of milk that isn't Ultra High Heat Pasteurized (which for me in CA is SPROUTS). And I get my goats milk from a lady I found on Amazon Marketplace, but Sprouts has that too (it's just more expensive).

I made a home made press years ago and it works most of the time. But not great. I can't wait to try it this one!

More pics and the molds are larger than I anticipated. I was going to make my own based on this design, but I found one for about the price of just the molds.

Amazon link but this specific one is currently unavailable.

I can't say anything about longevity yet to be honest, we just got our cave set up this week. Only issue I've seen with it is that getting the humidity sensor in a good location for a consistent reading is difficult. (We're using a 2ish ft^3 fridge, and opted to not use a fan. The lack of air flow doesn't help the cloud disperse after it runs.

The humidistat is set to 80, with a 3 degree range either side. Readings vary from 77-93% humidity depending on if the humidifier has just ran. Most of the time is in the 80's, which is good enough for us (better than a fridge without any humidity we figure).

We also have a bowl of damp KCl and a glass of water in the fridge which could maintain 85% normally, but the humidifier is needed to off set the drying effect of the refrigeration cycle.

Water usage seems very low, no signs of condensation even directly above the humidifier. So far so good, and it was cheap enough to experiment with.

Not sure if links are allowed, but here it is.

https://www.amazon.com/dp/B07SVJP48G/ref=cm_sw_r_apa_i_Soi2Eb66ESHD4

If they don't, its the vive humidifier from amazon, its about 10 bucks

As always, /u/mikekchar speaks wisdom. I've been using Rubbermaid "Freshworks" plastic boxes that are intended for storing produce.

There's a plastic bottom "grid" piece that sits up off the floor of the box, but it has a protruding "thumb handle" on top that I just grind off with a Dremel. It's also pretty coarse, and doesn't allow air circulation to more than maybe 30% of the bottom of the cheese, so I use a cut-down bamboo mat on top of that.

They technically have an air vent near the top, but I find that I can keep humidity at 80-90% pretty easily. Plus, the molds and yeasts on one cheese don't necessarily colonize a different cheese aging in a different box.

They're a bit taller than I'd consider ideal, but in the interest of air flow and such, I'll deal.

Here's a non-affiliate Amazon USA lind to the boxes I'm currently using. I imagine I'll buy more unless I find (or another intrepid r/cheesemaking pioneer tracks down) similar boxes with a smaller vertical footprint.

^Can ^you ^even ^SAY ^"footprint" ^when ^talking ^about ^vertical ^stuff?

If anyone

Thanks for the kind words!

I use Rubbermaid "Freshworks" containers with dampened paper towels under the plastic "standoff" that holds the cheese off the bottom. I sand off the little bump that comes on the floor to make it flat. I have 2 of them, with a hygrometer in one. Here's a non-affiliate Amazon link. They're the right size to hold a cheese made in the New England Cheesemaking "medium hard cheese" mold, which is 5.58 inches (14.3 cm) in diameter, with room for air circulation on all sides of the cheese.

I'm still experimenting with getting exactly the humidity level I want (it tends toward high if the lid is sealed), and I need to custom cut some reed mats for the bottom, but overall I'm pleased.

Hi, welcome!
I recommend a little reading, your local library should have these books, https://gianacliscaldwell.com/books/ https://www.amazon.com/Home-Cheese-Making-Recipes-Homemade/dp/1580174647 , both are good to start with.
Gavin Webber's YouTube channel is excellent and shows many useful techniques.
If a local cheesmaker does day courses, they are really good for getting a feel for things, nothing like hands on ;)
Have fun!

When we make cheese, for every 100 pounds of milk, we get 10 lbs of cheese, so, I would roughly say you are going to get 90% of the milk back as whey.

​

You may want to think about buying whey powder and reconstituting it.

https://www.amazon.com/Bobs-Red-Mill-Natural-Protein/dp/B000WCYFPM/ref=sr_1_15_a_it?ie=UTF8&qid=1548289345&sr=8-15&keywords=sweet+whey+powder

Make sure it's plain whey power without flavorings and that it isn't isolate or had the lactose removed.

I got this for $50 on Facebook Marketplace: https://www.amazon.com/Koldfront-TWR187ESS-Bottle-Standing-Stainless/dp/B00AE6Q9SC

If you keep an eye on it, you WILL find a good deal on something similar. I love mine.

Can confirm. I made a small batch of cream cheese last week using a small amount of already cultured kefir. It turned out excellent. I try to stay away from prepackaged cultures. David Asher's The Art of Natural Cheesemaking is a godsend.

crazy thought I just had... I used to have a fish tank - check out those heaters - basically just a glass tube that goes directly into the water.

https://www.amazon.com/dp/B003SNO8VS/ref=psdc_2975456011_t2_B001VMSK0I?th=1

If you're willing to spend some money, a meter is a lot more accurate and easier to read. Extech makes a decent entry level meter.

I also use a sous vide.

https://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_15?s=kitchen&ie=UTF8&qid=1498400205&sr=1-15&keywords=sous+vide

I use this one because I can put the milk right in it with no water bath needed. Works absolutely perfect.

https://www.amazon.com/Firebird-Thermoelectric-Operation-Chiller-Refrigerator/dp/B013CTHQV6/ref=sr_1_13?s=home-garden&ie=UTF8&qid=1498400267&sr=1-13&keywords=wine+cooler

I also use a wine cooler like this to keep my cheeses. I can fit 4-5 cheeses on 1 shelf. I try to keep the grouped with with similar cheese so they don't cross contaminate any lingering molds or flavors.

Oh damn. You have a lot of stuff. I would do something akin to a camembert or brie since you have P Candidum for the rind. Or a creamy Bleu with the Roquefort culture.

You can skim some of the cream off the top and make it into creme fraise and then make something called cream fraise brie.

I've got this book: https://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327

and this book: https://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=pd_sbs_14_t_1?_encoding=UTF8&psc=1&refRID=FE9XYH23F30GN46DCRTP

...at home. Do you want me to try to pull some bloomy rind recipes for you? Shoot me a PM. I'll be home later and can look for you. I don't mind doing a bit of transcribing or I can just take a picture of a couple recipes and send em your way.

This book has an excellent technical background for the sciencey side of things: https://www.amazon.ca/American-Farmstead-Cheese-Complete-Selling/dp/1931498776/ref=sr_1_18?ie=UTF8&qid=1489332935&sr=8-18&keywords=cheese+making

I let it dry for a day in one of these, then have been flipping it every day for the past 3 weeks in one of these. The problem is when the white fuzzy stuff gets stuck to that cheese mold thing and rips of a little...

Use more magic!! I'm using a gallon of Whole Milk. It's not ultra pasteurized. This is my rennet https://www.amazon.com/gp/product/B00DHHOQSA/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

adding citric acid, bringing to 90 degrees slowly, adding rennet, stirring for about 20 seconds- remove from heat, set for about 13 minutes, cut curds, heat to 105 set for about 5 minutes while stirring, remove curds, add to bowl and strain out whey.. heat curds until melty and fold in non iodized salt.

It's not ultra pasteurized. This is my rennet https://www.amazon.com/gp/product/B00DHHOQSA/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 adding citric acid, brining to 90 degrees, adding rennet- remove from heat, set for about 13 minutes, cut curds, heat to 105 set for about 5 minutes, remove curds, add to bowl and strain out whey.. head curds and fold in non iodized salt.

No good recomendations, sadly. I use this guy and it works well enough. But honestly, most of these digital kitchen thermometers use a thermocouple which only have an accuracy of +/-2 deg. F. It is probably the engineer in me, but I would love a super accurate one.

I don't remember the particular brand, but it was just a different brand of Milk at Wal-mart (whole milk). I was up at Wal-mart and figured I'd try again.

Here is the rennet I purchased, http://www.amazon.com/gp/product/B0064OLJ1K/ref=oh_aui_detailpage_o03_s01?ie=UTF8&psc=1 The label says use half of what the recipe calls for, so I did that.