Newbie to cheese - Help me get started!

Discussion in 'Cheese & Dairy' started by kidsngarden, Jul 1, 2008.

  1. kidsngarden

    kidsngarden New Member

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    What should I make first? I have no press...

    Well I don't have anything really but goat milk! Where do I get rennet? what is lipase?

    Ask me about soap and I can tell you something, but I'm totally lost when it comes to cheese!

    Thanks!
     
  2. BlissBerry

    BlissBerry Guest

    Fromage Blanc. It's a wonderful soft cheese, super easy to make and delicious! The recipe is in the sticky.

    If you PM me your addresss, I'll send you a culture packet. :)

    Sara
     

  3. cmharris6002

    cmharris6002 Guest

  4. hamilton40

    hamilton40 New Member

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  5. paulaswrld

    paulaswrld New Member

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    I have found that Feta is also super easy, of course Fromage blanc is the classic first timers cheese. If you need any help or have questions, there are plenty of us to help....if you want to get started with out waiting for dried cultures, just go out and get some buttermilk.

    Good luck,
    Paula
     
  6. BlissBerry

    BlissBerry Guest

    :yeahthat

    If you decide to make feta use Christy's recipe. It is BY FAR the BEST feta I have ever tasted. :)

    Sara
     
  7. kidsngarden

    kidsngarden New Member

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    Oh, feta, I love Feta. I especially love to bring it in salads to my in laws so I can watch my MIL be a big baby about how much she hates it :biggrin I'm a child, I know!

    Sara's sending me cultures so if I'm not THAT patient (and I really am very impatient) how do I do it with buttermilk?
     
  8. paulaswrld

    paulaswrld New Member

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    I actually use cultures for my feta and you will also need Lipase powder, I use buttermilk in my fromage blanc. 1/4C Buttermilk will work a gallon of milk.

    Paula
     
  9. kidsngarden

    kidsngarden New Member

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    What kind of basic equipment do I need? Is the milk heated on a double boiler? Mine only holds 2 quarts...

    I was also intrigued about using nettle in place of rennet...I have A LOT of nettle around here! Do you use just the leaves or the leaves and the stems?

    Thanks!
     
  10. cmharris6002

    cmharris6002 Guest

    Using Nettles is very unpredictable, I reccomend that you start with real rennet first :D

    I use a stock pot in a sink filled with hot water. Keep a kettle on the stove to increase the heat as needed.

    Christy
     
  11. kidsngarden

    kidsngarden New Member

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    Do you need a lid on the pot? can it be enameled or does it have to be stainless?
     
  12. cmharris6002

    cmharris6002 Guest

    Yes, you need a lid to help hold the temp. Enamel is fine, any nonreactive pot will work.

    Christy
     
  13. BlissBerry

    BlissBerry Guest

    Bethany,

    I sent your cultures today. With any luck you'll be making Fromage Blanc this weekend. :)

    Enjoy!

    Sara
     
  14. kidsngarden

    kidsngarden New Member

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    Woohoo! :woohoo
    Thanks Sara!
     
  15. Sunny Daze

    Sunny Daze New Member

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    I got the kit from hoeggers to start with. It had a little bit of everything and once I had more of an idea of what i wanted to make more of I ordered more of that particular thing...
     
  16. Patty13637

    Patty13637 New Member

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    I just ordered the kit from hoeggers ...I cannot wait to play . I am waiting on 6 goats to freshen ..then maybe I will have extra milk.


    Patty
     
  17. kidsngarden

    kidsngarden New Member

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    I got the cultures today Sara! Now I need to get started. so all milk must be pasturized before making cheese? so you pasturize it cool it then reheat it or what? If I want to freeze it for cheesemaking later do I pasturize first?
     
  18. BlissBerry

    BlissBerry Guest

    Wonderful Bethany! :)

    I make and like raw milk cheese.

    Sara
     
  19. cmharris6002

    cmharris6002 Guest

    :yeahthat

    Raw only for me, same as Sara.

    Christy
     
  20. kidsngarden

    kidsngarden New Member

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    Ok. That makes it all easier for me since we drink raw milk...So I just heat and hold at 86 degrees right? What if it's frozen...do I leave it on the counter to defrost or when it's slushy can I heat it to 86 degrees and hold it?