Newbie trying to make mozzarella but 0/4 with crumbly curds. What is up? Am I adding too much acid?1yr ⋅ deathbrad61 ⋅ r/cheesemaking
My cheeses aging just now - clockwise from top right, ashed chevre crottins, washed rind cow (hopefully blue) and Munster, ashed chevre Valencays, chevre crottins, chevre marcellins, blue rind cow.4yr ⋅ chloeblue111 ⋅ r/cheesemaking
Cows milk feta. Last one ended up too salty. So this one was cured in brine for 8 hours as a block before being cubed and stored in oil.5yr ⋅ Harlequin80 ⋅ r/cheesemaking
My local supermarket had the best cheese in the world for $40/lb, so I got a wedge of it 🤤4yr ⋅ Musicinaminor ⋅ r/cheesemaking
Homemade press to start my cheese making journey! Curtain rails, an old wardrobe and some weights, all linked with 3D printed parts. Will release the files for everyone after a few tweaks.4yr ⋅ LeForry ⋅ r/cheesemaking
My Curds for Mozzarella are not setting! I’ve got to the point of cutting the curds, but when I go to strain them they fall apart. Any ideas on why this is happening!? I’ve tried 3 times..4yr ⋅ CaptainWorman ⋅ r/cheesemaking
Goat cheese update, aged Chevre week one. One has wood ash and already covered in white fungus.4yr ⋅ btvtCrookedHive ⋅ r/cheesemaking
Still a beginner. It's too foggy to go watch whales today so I'm staying home and making cheese with the kit my wife gave me for Christmas.5yr ⋅ goalienewf ⋅ r/cheesemaking
The sad and sorry state of my cheese cave after 9 months of no cheesemaking.3yr ⋅ 5ittingduck ⋅ r/cheesemaking
Found natural milk from local farm on sale for $1 each. Bought it all. Guess I know what I’m doing this afternoon now.3yr ⋅ yavanna12 ⋅ r/cheesemaking
So I have this. it's been in freezer the whole time unopened. What are the chances it's still good to use? Or is it a chuck?1yr ⋅ theflamingsword101 ⋅ r/cheesemaking
Yesterday's Alpine cheese is already bulging as it dries off. There could be some nice eyes in this one.5yr ⋅ 5ittingduck ⋅ r/cheesemaking
Is this safe to eat or ruined? It's a traditional cheddar, 4 months aged in bandaging. Not sure what's up with the pink spots. It's also rock hard. I did eat some, and it tastes AWESOME. Can I proceed? Maybe grated?5yr ⋅ pegsypoo ⋅ r/cheesemaking
I've waited over 2 years for this moment: Parmesan. It was worth it.7yr ⋅ 5ittingduck ⋅ r/cheesemaking
First time making Camembert, so I made two in case something went wrong. Had to open one up after 3 weeks because it smelled TERRIBLE. It taste young but amazing!! Lesson learned: have faith in the process!5yr ⋅ Potato_Quesodilla ⋅ r/cheesemaking
My entry payment into an interesting dinner party. Home made 4 year old Cotswold, 5 year old cheddar with Tasmanian Native Pepper (500g in total), and hot chilli honey.3yr ⋅ 5ittingduck ⋅ r/cheesemaking
After a year of procrastination. My first cheese, ricotta. Details in comment.4yr ⋅ technowar ⋅ r/cheesemaking
Recently finished Asiago style goat/sheep cheese. This is one of my clear favorites.3yr ⋅ bansheeroars ⋅ r/cheesemaking
Wasabi! 2kg Gouda from 15 litres of Jersey milk, wasabi powder added and stopped in the press at Ph 5.2. If it works, it should melt smoothly, and have a delicate green shade and wasabi zing.5yr ⋅ 5ittingduck ⋅ r/cheesemaking
My Parmesan is bulging, is this normal? The Havarti at the back is just for comparison.3yr ⋅ trautma ⋅ r/cheesemaking
does anyone know how to make queso enchilado? i've seen videos but they are all in spanish. I tried it when I went to Mexico, and personally didn't like it, but my parents did.3yr ⋅ perfectacara ⋅ r/cheesemaking
Uh oh, stuffed up! Made a rookie mistake in my busy kitchen this morning and forgot to add culture. Added rennet and after an hour, this happened! Clean break, no culture, raw milk.... I will rest 15 minutes and try making a Gouda. Wish me luck!3yr ⋅ 5ittingduck ⋅ r/cheesemaking
Mash Tun and Carboy used for cheese press. For any recreational brewers getting into cheesemaking here is a simple solution with some equipment on hand. Hidden in the Tun is the cheese mold. Just adjust the water in the carboy for different weights.4yr ⋅ VanMortgageBroker ⋅ r/cheesemaking
How can I make a cheese like this? With both a red smeared rind and white mold?3wk ⋅ subversive_marigold ⋅ r/cheesemaking
My first hard cheese going to the cellar! Guido’s Italian. How does it look? Rawmilk cheese from our backyard Jersey!5yr ⋅ samdelve ⋅ r/cheesemaking
Made Requiejao (Portuguese recipe in some ways similar to cottage cheese)4yr ⋅ mlopes ⋅ r/cheesemaking
Cambleu 2 days after Geo and Cand spray. This is this years hobby and its an amazing and fun time so far!5yr ⋅ chefianf ⋅ r/cheesemaking
I made Mozzarella! This was my second attempt and I think it turned out pretty good!6yr ⋅ HaleyAugust ⋅ r/cheesemaking
4 years ago, a friend gave me a packet of this culture after I started making cheese. Today I used the last and this is the replacement. Hansen CHN-19 500u, sufficient for 5000 litres of milk (over half a tonne of cheese). Can recommend.5yr ⋅ 5ittingduck ⋅ r/cheesemaking
Newbie here, is there an efficient way to get all these curds out of the straining cloth?7mo ⋅ ThoughtF4ll ⋅ r/cheesemaking
My sixth attempt to make blue cheese and finally some results I can enjoy and share with friends. Matured for seven weeks but I will keep 1/4 of it for the next 3-4 weeks to check how it will develop.5yr ⋅ Curdebele ⋅ r/cheesemaking
Got a new toy! First time I'll be able to add pressure over 50 lb. So what should I make today?3yr ⋅ HanibalLickedHer ⋅ r/cheesemaking
Cotswold-type cheese with smoked hot peppers, onions, and garlic5yr ⋅ ManInTheIronPailMask ⋅ r/cheesemaking
Still working my way up to proper cheddar without owning a cheese press. Here's stirred-curd farmhouse cheddar with smoked paprika.5yr ⋅ ManInTheIronPailMask ⋅ r/cheesemaking
This appears to be G. candidum growing on top of the kefir grains that I keep as a starter for cheesemaking.4yr ⋅ solitary_kidney ⋅ r/cheesemaking
The Devil's Natural Rind cheese: 666 grams of raw+pasteurized cheese; just cut into it today.4yr ⋅ ManInTheIronPailMask ⋅ r/cheesemaking
Making mozzarella for an examproject and something seems off. We'd like some help to figure out what went wrong!4yr ⋅ Elvthee ⋅ r/cheesemaking
Pouligny St Pierre smelled great 3 days ago, opened it up just now and it smells like ASS. Any ideas?4yr ⋅ sillys0d ⋅ r/cheesemaking
All last weekend's big & small farmhouse cheddars and ricotta salotta made from the leftover whey5yr ⋅ ManInTheIronPailMask ⋅ r/cheesemaking
Cheesemaking since July - this is my favourite so far, a Valencay aged goat cheese, 1 month old.4yr ⋅ chloeblue111 ⋅ r/cheesemaking
Today's experiment is Raw milk Halloumi, my first ever Cooked cheese.5yr ⋅ 5ittingduck ⋅ r/cheesemaking
Everything made here from raw cow's milk, cheese for tonight's dinner party.6yr ⋅ 5ittingduck ⋅ r/cheesemaking
Is this edible? Colby cheese after I vacuum sealed it when it broke through the wax.5yr ⋅ TYTBDWYT ⋅ r/cheesemaking
Pressed cheddar at 80lbs overnight and the curds didn’t form together too well. Can I wax it, should I try a natural rind, or should just eat or right away? Any downsides to aging cracked hard cheese?4yr ⋅ globzski ⋅ r/cheesemaking
My parm. Made with 2% milk. Is my 6th cheese. I cut it in quarters cause I was courious as to how i looked. Been cryo vaced for 4 months in my cubbord at about 64 degrees F since then. I know its high but its that or the fridge.5yr ⋅ randomrob254 ⋅ r/cheesemaking
I'm having a giveaway of a Hard Cheese Kit in celebration of nearly reaching 100k Subscribers on my YouTube Cheesemaking Channel. Please enter if you have a chance. Gavin6yr ⋅ CheesemanTV ⋅ r/cheesemaking
Swiss style, the first I have made that LOOKED any good. Tastes really good too, now bagged for further cool ageing.6yr ⋅ 5ittingduck ⋅ r/cheesemaking
Before and after cleaning gruyere cheese in the maturation box. Details in the comments.5yr ⋅ scientist_phd ⋅ r/cheesemaking
I'm going to make a bacon cheddar cheese which I haven't done before. Any advice on what kind of bacon bits to use? I want to age it 6 months to a year.5yr ⋅ JETPAKZAK ⋅ r/cheesemaking
I call it Shenanigans. Semi firm and drier in texture, with a light buttery note opening up to a peppery piquancy.6yr ⋅ cookinjohn ⋅ r/cheesemaking
Made cheese for the first time in my life(Queso Asadero). It turned out great!6yr ⋅ adamkaas ⋅ r/cheesemaking
2 week old chevre coated with ash, and with a white bloomy rind! Tangy, creamy, goaty. Will make again!6yr ⋅ Rokkarokka ⋅ r/cheesemaking
First ever cheese - a blue Wensleydale! Except it was meant to be a cloth bound cheddar!! Fail or win? 😆4yr ⋅ LeForry ⋅ r/cheesemaking
Should have some good blue dream cheese. It’s a yogurt based cheese infected with blue, that will age about two months.5yr ⋅ coonhuntroad ⋅ r/cheesemaking
My first attempt at cheese: a Brazilian fresh cheese called queijo de Minas (Minas cheese)5yr ⋅ fernandohsc ⋅ r/cheesemaking
Family portrait: feta-like cheese from 6lt of sheep's mik, myzithra and brunost from the left-over whey.4yr ⋅ solitary_kidney ⋅ r/cheesemaking
The progress is real!!! Chilli and a plain feta. I'm super happy with these. Better flavour, better consistency.5yr ⋅ Harlequin80 ⋅ r/cheesemaking
I've never made cheese. This $2 low temp pasteurized goat’s milk expires tomorrow. Are there any easy cheeses I could make out of it?4yr ⋅ HippieLady88 ⋅ r/cheesemaking
Fried Halloumi (just a dash of Olive Oil). It tastes even better than it looks.5yr ⋅ 5ittingduck ⋅ r/cheesemaking
I got a new rig. My sous vide container could only hold a 2 gallon stock pot. so I went to the restaurant supply place and I got a steam pan and a bigger stock pot!3yr ⋅ HanibalLickedHer ⋅ r/cheesemaking
I have now made enough Gouda to last a whole year (hopefully). 50 wheels, average about 650 grams, each from 5 litres of raw Jersey milk.7yr ⋅ 5ittingduck ⋅ r/cheesemaking
Success with 'Manchegoat'! (Goat milk Manchego style cheese aged for 7 months)7yr ⋅ catamaran_ejector ⋅ r/cheesemaking
Two Gouda's, same recipe, same day, same paddock, two different cows (details in comments)8yr ⋅ 5ittingduck ⋅ r/cheesemaking
So, this is my first attempt at soft cheese (buttermilk and store bought brie rind scrapings) and after a little less than a week I have full bloom coverage. About when should I wrap it?4yr ⋅ Oujidon ⋅ r/cheesemaking
