Newbie but oldy

[DaveONeill]

Hi All,

I'm Dave, and my daughter recently bought me a cheese making kit (couple of small plastic moulds, pack of renet, etc) and I've made a couple of cheeses but not what I would call anything special. I'd love any hints and tips to help me down this tasty and rewarding road. I'm semi retired so can spend a bit of time on this if needed.

Thanks,

Dave.

 

[Alan]

Great to have you here, Dave! Don’t worry about “special” just yet, consistency comes first. Are you aiming for soft cheeses like paneer or trying aged styles?

 

[DaveONeill]

Great to have you here, Dave! Don’t worry about “special” just yet, consistency comes first. Are you aiming for soft cheeses like paneer or trying aged styles?

That's a really good question, Alan.

I would like to try and create both, if possible. My last few attempts produced a cheese that was slightly chewy (I'm avoiding the word rubbery as it is a bit extreme) when I was hoping for something that was a bit more traditional in texture. So any guidance in how the curds are produced through to draining, moulding and aging. Well, everything, I guess.