So you’re new to Curd-Nerd? Perhaps you’re new to cheese making?
Either way, don’t panic. While there is plenty of information on this site, this is the best place to start and find your way through it all.
The best thing to do as a beginner to cheese making is to familiarise yourself with some common terms. You’ll find that these terms will appear over and over again in recipes and in methods:
Now that we’ve got the general terms covered, let’s move on to the basics of cheese making. You’ll need some equipment and you’ll need some recipes:
Right, got that? Good, now let’s look at some details about the processes you will be going through to get some good cheese.
- We’ll Need Milk
- Getting Things Started – Adding Cultures
- How To Achieve A Curd – Adding Rennet
- How To Achieve A Curd – Flocculation Method
- Cutting The Curd – It’s Not That Scary Really
- Scalding – Or cooking the curd
- Pressing Your Cheese – Bringing It All Together
- Cheese Salt – Brining Your Cheese
- Age Does Matter – Aging Homemade Cheese
- Preserving Hard Cheeses With Wax
- Preserving Hard Cheeses By Bandaging
- Preserving Cheese With Vacuum Sealers
As home cheese makers, we also like to do things in a way which will be friendly to our wallets. So check out the post below for some ideas on how to save your moolah.
Do you have any questions or comments about our Beginner topics? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!