- Candy Jul 27, 2008 10:46 AM
Lately I am having several requests a week in the shop for cheese making equipment. I guess we are going to have to get some stock in. I am wondering how popular this is right now in general. Any of you into it? I have made paneer which does not require much but milk, a thermometer, lemon juice and cheese cloth. Out side of a source for rennet is there something I should be looking to stock. My customers have been kind of vague about what it is they want.
I like to keep Chevre "Mix" --the powder from New England Cheesemaking in my freezer. Other than rennet, some cheese molds (for the goat cheese) and a couple of ricotta baskets, that's about it. I bought a digital thermometer and a dedicated stainless steel pot. Right now, it's just too warm to make cheese (got no A.C.).
My husband, who neither cooks nor watches cooking shows, decided he wants to make cheese. Yikes! Must be something in the water...
My sister (she's in Seattle) has decided that she and her friends will be doing this and, if it works out, maybe even making "something" for everyone for the holidays (yikes!). She sent me this website, which is where she is beginning I think: http://thecheesemaker.com:80/mozzarel... . Around here (nyc) people I know seem to be more into taking cheesemaking classes (at the cheesemonger or at a farm) rather than doing it at home (perhaps it has something to do with our small nyc apartments!).
Is a great resource for cheese making recipes for beginners. There are various cultures you can stock for different sorts of cheeses, molds *biological and otherwise*, cheese presses etc. If I ever get a better source of milk than my local supermarket I'd probably add cheese making to my other homesteader activities.