So I periodically get an itch to learn some homesteading skills, and the turn has come to cheese.

After an initial look, it seems hard to do in my apartment, especially fitting a good cheese press, and a climate controlled storage.

Is it feasible to make cheese from an apartment? Do you know of any resources for suitable adaptations or other handy tips? Have you tried yourself? What worked well and what is better avoided altogether?

  • schmorp@slrpnk.netEnglish
    3·
    5 days ago

    New cheese maker here. I work with the most primitive of setups. No cheese press - just my kitchen board and a pot filled with water on top, with the cheese pressed in the cheesecloth that I tie up with string. I have made fresh cheese and feta cheese, can be done in room temperature and easy to mature in brine in the fridge. But I also get really experimental. Currently I have two pieces of fresh cheese wrapped in an old fuet (spanish sausage) packaging to develop white mold (Geotrichum) - works very well so far and I can’t wait to try it. A friend brought one of her fresh cheeses that was getting a bit icky outside, and I washed it off and wrapped it into mugwort leaves. It’s now delicious.

    I’d say that in the last few months I have eaten all sorts of goat cheese experiments done by me or my friend and find that cheese making is ultimately a very forgiving hobby - it’s mostly just about forgetting milk in creative ways.

    • Brainsploosh@lemmy.worldOP
      1·
      5 days ago

      Haha, love the summary.

      What equipment do I need? A couple cheesecloths, a pot and string. Do I need a mold/tray? Would you recommend any other equipment?

      • schmorp@slrpnk.netEnglish
        3·
        4 days ago

        I guess a tray is useful for salting it and leave it sitting. Also, a grid. But most steps can somehow be done with the simplest list of tools. I haven’t used anything else, so can’t really recommend anything.

      • nocturne@slrpnk.net
        3·
        4 days ago

        I started making my paneer 14 years ago. The only cheese making gear I had was cheesecloth. I pressed it between two plates. It was misshapen, uneven, and crumbly. But it tasted great, and it made great Indian food.

        As time went on I got better at making the paneer, and picked up a cheese mold. Then I built a cheese press, then built a different version of the cheese press, then bought one, and a different one. Now it is dumbbells on top of my mold.

        Depending on what cheese you are making you will need different tools. Some cheese are stupid easy (paneer is one that has never failed) others are quite complex.

        I use this cheese supply shop for most of my supplies these days. They have recipes as well.

        This is the mold I use for my paneer.

        I thought about going with the 4lb version, but I think that is over kill.