I looked for an existing thread and couldn’t find one so hopefully I didn’t create a duplicate.
I posted in the “what did you cook tonight” thread that to introduce French friends to poutine, I had to learn to make Quebec style cheese curds.
I agree that it’s not the most complex of cheese to make but as a first timer, I have to say it was no walk in the park! I ended up with something pretty decent and close to the real thing but the texture is not there 100%. Here’s my stab at it:
Is there anybody on the board with cheese making experience that could help me refine my recipe?
Fingers crossed! 
1 Like
Blessed are the cheesemakers…
2 Likes
I only tried cheese making once but got a pretty good mozzarella ball! But realized buying it was much cheaper than making it.
Sorry, going to be a year or two before I start into cheese making. Curing is the next challenge after which I’ll attempt cheese making.
Hopefully there’s some peeps around here that make cheese. Pretty interesting
Would love to try but I’m still perfecting my baguette making skills
Making your own cheese is like making your own wine for most of us. Results are not as good as what you can buy.
2 Likes
True. But then again those curds are unavailable here so even a moderate success is very much appreciated!
Thanks Phil for the effort to get a cheese thread going. I started making Mozzarella a year ago when I started making home made ice cream and found a source for raw milk. I had to buy a gallon at a time, which was way more than I needed, but I liked the milk. So I started making Mozzarella with the leftovers (took half a gallon to make about a pound).
Similar to what others on this thread have said, it was good, not difficult at all to make but probably not as good as store bought and cost about the same. Was fun to do and feels like an accomplishment, but not sure I will continue. In addition, when I looked at making other kinds of cheeses, they seemed an order of magnitude more difficult, so I’ve been kind of stopped. I have been deep frying a little with store bought cheese curds, so maybe I should try that.
By the way, there are cheese maker sites similar to WineBerserkers where there are threads like this that go into gory detail. Can’t remember the names, but easy to search for and find.
1 Like
Thanks! I might lurk a little and see what’s happening there! I was thinking of branching out into feta cheese since we have a great sheep farm around here (best yogurt I’ve ever had) but they don’t make feta and the one I find isn’t particularly good. I’ll start by perfecting my curds (sic) and feta is next on the chopping block… euh… mixing pot?
I make Ricotta a number of times each year. I use it as a spread for grilled bread or as a topping for pastas. Could not be more simple and it is so much better than anything you can find in a store.
2 Likes
You have a recipe you use/suggest?
This one is solid, but there are others. The key is having an instant read thermometer.
2 Likes
Fresh ricotta is so easy and worthwhile
