First Forays into Cheesemaking: Part One – Yogurt and Orange Curd

[February 6 and 7, 2016] My first foray into cheesemaking was to try my hand at yogurt.  Yogurt requires no rennet, but is somewhat labor intensive as it demands to be stirred as you bring the milk up to temperature (180ºF), then stirred for up to an hour at temperature, then another half hour or…

Preparing for Cheesemaking

[February 4, 2016] Supplies arriving!  Ordered some basics from the New England Cheesemaking Supply Co. to get started.  I ordered 12 plastic cheese baskets, some butter muslin for a more durable cheesecloth, some bamboo mats for drying, and Walcoren rennet tablets.  I also picked up a cheese knife and flat ladle from the Cheesemaking Supply Co.  I…

My First Kefir Grains

[January 30/31, 2016] This January, I took a cheesemaking class through the Institute of Domestic Technology. I’d wanted to take a cheesemaking class with them since the previous year, when a class I discovered they were offering was sold out, and had been waiting the better part of a year for the next sessions to…