My father has decided that he wants to try cheesemaking. I’m planning to get him a book about it for Christmas, but I’m going to have to order it as I can’t find one in a bookstore. Anyone here have any experience with cheesemaking and perhaps a favorite book? I know there are several on amazon, but I can’t tell which one is best. Are there any supplies that he’ll need to go with it, other than large amounts of milk that I could pick up as well (or delegate to my brother to get)?
Blessed are the cheesemakers.
I make cheese pretty regularly. You’ll need a thermometre and some rennet and big pots. Also the nice quality cheesecloths from Williams-Sonoma (the grocery store ones I got from Ralphs were pretty sucky compared to the awesome ones I picked up from Williams-Sonoma). You could also get him some cheese molds for fresh cheeses, though I’d learn how to make a break and get curds to make into a lump o’ cheese before worrying about molds (or you can buy him a little blowtorch to make his own molds). I’d say cheesecloth (Williams Sonoma is the nicest I’ve found), rennet (get him some vegetarian and the little pills…right now I’m using a mushroom one in liquid form but I really want to start using the little tablet kind) and a thermometre are the big ones.
I don’t have a book but I use this page. Dr. Fankhauser is really nice, btw. I’ve written to him before and he emailed me back (I also make limoncello and wrote to tell him I think Everclear is too harsh and we had some discussion on Eureka vs. Meyer lemons and the proof needed to draw out oils from the skin).
The more expensive equipment like cheese presses and the like I’d wait until you figure out fresh cheese and feta before investing in. At most maybe get him a waxing kit.
It’s pretty cool but I’m bored with it now. I live in an apartment so I can’t do any very difficult cheeses because I can’t control the temperature and humidity. So far I’ve made fresh cheeses, feta and a regular hard cheese but I haven’t really had time for it recently. I was thinking of making some mozzarella balls but I’ve been busy at work.
Incidentally, I work pretty exclusively with goat’s milk and the money for that does add up.
Incidentally, Fankhauser has a forum so you can also ask questions and email him there. Personally, I think you don’t need much more than his page because he has covered the basic elements of cheesemaking pretty well. It’s only once your father works up to like a gouda or something that I think a book would be necessary.
Ooh, and I haven’t done it but he even teaches you how to build a cheese press.
Cheesemaking.com/New England Cheesemaking is the resource I’ve used in the past. They’re fantastic for a beginner, and you can order some great ready-to-go kits from them.
I highly recommend them.
I’m also curious as to what the basic starting kit should include.
We’ve been talking a lot lately about making cheese, sauerkraut, yogurt, vinegar, etc., but I’m most looking forward to getting started on cheese. mmmmm, cheese.
Well, obviously, this is not meant to be taken literally. It refers to any manufacturers of dairy products.
Quiet, bignose!
All you need is rennet and a thermometer to get started on cheesemaking. The I gave above has plenty of different kinds of starter kits, depending on what kind of cheese you want to make. I’d start with the fresh cheeses like ricotta or chevre and move onto hard cheeses later.
I only opened this thread to see how many posts before someone said this.
Me, too. I’m glad I wasn’t disapointed!!
psycat90, I’d suggest making yoghurt, paneer and labneh before moving on to cheese cheeses. You’ll get some experience working with dairy and cultures and cheesecloth etc. before you have to start worrying about rennet and heating your curds too much so they become rubbery etc… Also, none of those things requires any special equipment or materials except milk, buttermilk, common acid (lemon juice/vinegar). Plus, labneh is delicious.