I’ve done up laundry baskets with layered straw, producing hundreds of oyster mushrooms. I’ve inoculated stumps that never fruited until years later. Also done indoor psylocibes.
I will send you my e email address in a private message. Thank You! I am almost afraid to start, I tend to get obsessive with new hobbies and I can just imagine how I will feel when my first cheese is formed.
Do you make cheese from store-bought (pasteurized) milk or do you have a source for raw milk? I considered trying to make cheeses a few years ago, but decided buying a cow, building a barn, fences, 2x daily milking,etc was more of an investment than I was prepared to devote to a passing interest. Not sure where I got the idea I needed raw milk.
The answer isn’t as simple as it could be. Store bought pasteurized milk is fine for most soft cheeses.
Personally, I don’t like working with raw milk because of the extra steps involved and because I can’t tell the difference between raw and pasteurized milk. Other people swear by raw milk. Goat milk is usually raw, but it’s so robust that it can take the extra heat. I really enjoy working with goat milk but it’s seasonal here.
The best milk I’ve been able to find is a small family owned dairy that sells VERY fresh pasteurized but un-seperated milk. I will make the three hour drive for their milk when I’m doing a pressed cheese.
At a guess, I’d say I use about 80% regular ol’ grocery store pasteurized cow milk. (Pulled from the back of the case!)
I’m doing a rather complicated needlework piece now, when I’m done I’m going to write up a fairly simple cottage cheese recipe to share.
Cheese making is fun, tasty and addicting. Do not go out and buy a bunch of cheese making tools before you start making it. Besides the cultures needed, you already have most of the necessary tools in your kitchen and you can improvise the rest.
Thrift stores are wonderful once you get a good idea as to what you want. I melt my wax in a thrift store crock pot and use a thrift store tofu mold for Feta cheese. Hubs was sweet enough to buy a cheese press for me but before that, I used barbell weights I got at a yard sale.
Thanks!
would you consider doing a “ask the cheesemaker” thread here on MPSIMS?
… I got the feeling there is some traction 
chee(r)s!
Done 
I’m still kind of a noob and thought that recipes needed to go in the Cafe Society. Hopefully some real cheese makers will show up because I’m really just an amateur.
I’m 50, and am constantly trying to become a better jazz singer. I’m already a good singer in a generic sense, but I continue to work on jazz-specific stuff: time feel, stage presence, band communication, etc. I do this via workshops/master classes/lessons/jam sessions…and the occasional gig.
I’m also currently working on becoming a better project manager. That’s been my job title for a couple of years now (previously, I spent three years as a proposal manager: there’s a lot of skillset overlap, but it’s not exactly the same thing). To that end, tonight I’ll be starting a 5-week class that will prepare me to take --and pass – the Project Management Professional (PMP) exam.*
*PMP is a widely-known industry certification, often listed as “required” in ads for project manager jobs.
Best of luck (and skill) to you, Misnomer.
I most French I know is “wooly woo boo are” from Lolita.