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[bob ford <bobford79 AT yahoo.com>]

 This (below) is a partial copy of the links from his mainpage.  I don't know 
how relevant or helpful this might be to people who are already making their 
own cheese ...

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FANKHAUSER'S CHEESE PAGE

©David B. Fankhauser, Ph.D., 

Professor of Biology and Chemistry 
University of Cincinnati Clermont College, 
Batavia OH 45103  

I make my cheese from goat's milk, but store bought can work. 


Created 4 December 1998.  Pouring off the whey 
from curds and whey. 


Newbies, please read first:
 Beginning Cheese Making Comment Page  
(Java must be on to view "comments.")  

Here is an abbreviated (roughly) alphabetized table of recipes on this site. 
Note that some are homesteading recipes beyond cheese: 
 Blue cheese   
 Ice Cream   
 Root Beer, home made 
 
Buttermilk 
 Labneh 
 Schnecken sweet rolls 
 
Cheese, basic hard, 1 gallon 
 Mascarpone 
 Swiss Cheese 
 
Cheese, basic hard, 5 gallon 
 Milks, nutritional content of various 
 Trouble shooting: No clean break? 
 
Cheese Making, Beginning  
 Milking, and milk, proper handling  
 Yogurt    (And try khyar b'laban) a fabulous Middle Eastern summer dish.) 
 
Cheese press, home made 
 Mozzarella, American 
 Whole Wheat Bread.    Here are more pictures making WWWheat bread. 
 
Cheese Videos 
 Mozzarella, Fresh (Pasta Filata) 
 Cream Cheese 
 
Clotted Cream 
 Mozzarella, Italian 
 Limoncello 
 
Farmer's Cheese 
 Neufchatel 
 Lemon Ice (Granita al Limone)  
 
Feta 
 Panir 
 "Pane Rustica": crusty, chewy, delicious Italian bread 
 
Ginger Ale, home made 
 Rennet      And here is Home made rennet! 
 Red Raspberry Jam, quick, easy, delicious! 
 
Gjetost 
 Ricotta 
 Smoking Foods (I am still a novice)
 
Butchering 101 (Deer) 
 Deer Skinning 
 


   Links 


http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html