5ittingduck

5ittingduck OP t1_j22kxk8 wrote

Reply to comment by Demikmj in [Homemade] Cheese by 5ittingduck

Gear isn't really expensive, but the milk really adds up.
10 litres of milk makes 1kg of cheese so you can see where it's going.
If you can get milk reasonably it's an excellent hobby, and the results when you get some skill are really awesome.
R/cheesemaking if you want to dabble.

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5ittingduck OP t1_j22e8jo wrote

This is the state of my cheese aging fridges as at 29/12/2022.

It’s a bit low as I have not made as many this season (so far) due to a lower level of milk supply.

We have also been making an effort to use up some of the oldest cheeses, as they are getting past their best after more than 6 years ageing.

In glass, we have feta style in oil, full cream and skim yoghurt.

I am making mostly washed curd styles now (based on a Gouda type recipe) but I also have Romano, Halloumi, Parmesan, Alpine style and a few other types. Almost all the cheeses are made with cow’s milk (Thanks Roxy!).

The fridges are conventional "fridge only" frost free units run by thermostatic controllers (WillHi in this case, but Inkbird make a popular version). They run at about 11 Celcius.

The recipes I use can be found mainly in Ricki Carroll’s book “Home Cheese Making”.

Edit: Thank you for all the awards and your interest!

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5ittingduck t1_iszhnyc wrote

Excellent advice.
Carpets are an issue, hard floors are much better but removing carpets might not be achievable.
Window covers, we use cheap washable curtains. Another significant allergen which is often unidentified is perfume (particularly artificial ones). Detergent, cleaning products and fabric softeners are available in unscented forms and are highly recommended.

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