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["Robert Walton" <waltonrp AT gmail.com>]

> Realize a few things: (this is from memory)

> 2. Using bricks or uniform weights will allow you to calculate psi, which 
> will be important for some cheeses.  You buy little devices to measure psi 
> for cheesemakers.  I never got that serious about it, preferring to stay on 
> the intermediate level, estimating psi.

I've been blessed with lots of homestead rocks. I take flat ones at 5
and 10 lbs. I don't know why I didn't think to weigh some bricks.
Easily stackable.

There is an "off the wall" press design that mihgt be more accurate,
but I hear that crooked cheese can be an issue. Anyone use one?

> 3.  If you don't have a root cellar, make an area where you can control the 
> humidity for aging cheeses.  Cheddars need this-they don't age well in the 
> fridge due to the moisture's not right.

The fridge is a pain unless it is dedicated one. I'm thinking of a
space in the crawl space. That';s going to be tough to secure and
tough to get to.

> 4. Invest in some good cultures.  They keep frozen for years.

Did. Much  better than the buttermilk, yogurt route. I reculture them
like sourdough starter.

> 5. Don't forget about smoking cheeses....mmmmm

Provolone is in my future, now that I've learned Mozzarella.

> 6. I made molds out of plastic containers(like Tupperware, Rubbermaid) by 
> heating up a skewer and melting holes in the sides and bottom-worked ok

Good idea. Cheap, too.

> 7.  I am so freakin' jealous of you!!!  I want goats and I want them NOW.

I'm off work this week. Milking is a joy. Next week when I'm working,
it becomes more of a chore. I still like twice a day. 3 goats not
producing very well brings 2 gallons for cheese + some to drink a day.
Adds up real fast!

Rob - Va