Sep 17, 2009 · I will start out making cheese on the stove and then get the vat at a later date. Still looking for one that has a reasonable price tag. But when I do get the vat, the milk will be put into the vat using a specific hose powered by the vacuum pump …

Apr 23, 2009 · You need about 1/4 tsp rennet dissolved in 40 parts cold water for one gallon milk. In the US, rennet is standardized so 1 unit of rennet coagulates 15,000 units of milk in 45 minutes as 95 F.

Feb 23, 2009 · Dairy Layout - Milk Processing, Cheese Making, & Aging February 23, 2009, 01:57:20 PM I think I have about got my husband talked into taking a large unfinished area on the ground level of our home and coverting it into a processing/aging room for my milk and cheese.

Mar 8, 2025 · Adding ingredients, pre-rennet ripening, curd breaking or cutting . . .

Oct 20, 2009 · I recently got a book from our University library - "A Colour Guide To Cheese & Fermented Milks" (1995 by R.K. Robinson). This is really a sleeper book loaded with info on tons of cheeses. Unlike most descriptive cheese books, this one has enough info to actually make the cheese. Anyway, he says that Fontina is an AOS designated cheese.

Sep 11, 2009 · Port Salut / Saint Paulin Cheese Making Recipes: Two Recipes Compared. Started by riha, September 11, 2009, 11:23:03 PM

Aug 18, 2009 · Making cheese, wine, equipment, whatever, is my connection to the tangible world. It will be my visible ...

Sep 6, 2010 · Mozzarella Cheese Making - Problems and Discussion. Started by 24KAu, September 06, 2010, 07:21:41 AM.

Mar 18, 2025 · GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) EQUIPMENT - Making Cheese Records Journals/Logs, Vats (Buckets, Sinks, Stockpots), Thermometers, pH Meters, Scales, Heaters, Curd Knives . . .

Apr 2, 2010 · A lot of the reading material about cheese making says to use a double boiler to heat the milk and curds. On this forum, however, I've read about several experienced people using a single heavy duty stock pot.