I want to make cheese. I know using buttermilk is one of the more common methods. Would Dragonbones’ methods work?
Can you get Rennet tablets anywhere?
There’s a thread on making cottage cheese, in which queso blanco is also discussed, if you’re interested; rennet is not necessary for these. If you do look up rennet-based methods (there’s a lot on the internet on this) and really want rennet, you can mail order it. I have a little bit extra on hand, actually, which I just brought back from Mexico (aka cuajo) if you’re interested – PM me if you’re in Taibei.
Active culture buttermilk as a starter works great. I am going to do a search on the availablity of rennet in Taiwan when I find some time. It has got to be sold somehere like a health food store. I have dealt with this company http://www.leeners.com , but I am not sure what your shipping costs will be.
Ohhhh. Good site. I’ll look into it when I get back in a couple of weeks. And thanks Dragonbones. Maybe i’ll swing up to Taipei and take you up on the offer.
thecheesemaker.com/FreqAskedQues.htm
This is a pretty good site that seems to address most questions and they also sell kits to made many different kinds.
[quote=“Lo Bo To”]http://www.thecheesemaker.com/FreqAskedQues.htm
This is a pretty good site that seems to address most questions and they also sell kits to made many different kinds.[/quote]
Did you see the Camembert on their page? Beautiful! I also found a real crude redneck style cheese press idea if you are planning to persue aged cheese with a rind.
http://chickensintheroad.com/cooking/how-to-build-a-cheese-press/
Unless you want to drop the money on a good hobbyist press, of course.