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Stein wrote:What is the easiest cheese to try in terms of both skill and equipment? I would like to give it a shot.
leosmith78 wrote:I would like to get into cheese making. Is there any good websites out there that teach the basics?
alewife wrote:I've made several cheeses before, but not this specific one. If you will share the recipe though, I am willing to give your questions a try!
alewife wrote:You won't need a cheese press for soft cheeses -- Just strainers, bowls, cheese cloth and thermometers, etc. You may have all I started with cottage cheese, cream cheese (some flavored with herbs), yogurt cheeses, etc., and I would suggest that you do the same. Start small and build. Like with brewing, don't jump into AG all at once! Cream and yogurt cheeses are the absolute easiest, next comes cottage cheese and farmer's cheese, ricotta, etc. Then you would be ready for a mozzarella, and after that, a monterey jack. It would be then that I think you could consider getting into the cheddars, etc. -- wouldn't be such a big jump at that point. Jack cheese can be made without a press, but if you are really going to age it, then get the press! And, then, you would be at the "wax" stage, too. Alewife
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