Help me get started with cheese making

first thing you should do is invest in some Imodium

I bought the book

I haven't done much other than ricotta but at some point i would like to try a bit more.

If you want raw milk unfortunately you have to go to Mississippi as it's illegal to sell in Louisiana. If you get into it at some point you will want to use raw milk.

I was the process chemist at Baxter Cleveland when they began making Casein Hydrolysate raw material for Amigen brand IV solution.

In that position I became an expert at making cottage cheese, the base material for Casein, that we then enzymatically broke down into an amino acid soup that we them used to make Casein Hydrolysate IV solution for total parenteral nutrition (TPN) use. With Amigen and 40% dextrose, you can essentially keep someone alive with nothing other than IV solution.

Bad way to survive, but we could keep you alive until you were able to eat again.

We made our cottage cheese with HCL and raw milk, a transport load (40,000 pounds) at a time.

Was an interesting project. Probably also the first step in making cheese. You might use rennet.

MSU is a leading manufacturer (in the south) of cheese.

Page to start.

You can google and maybe find more. You can call them and they might talk to you and let you watch if you came to campus. The cheese plant is across the street from Dorman Hall and close to the stadium.

I have seen them make edam. The best cheese they have IMO is their Vallagret. look and want.

Folks like to make fun of MSU for the cheese, but people go to university to major in cheese making and where better to learn than at a cheese research facility. You gotta learn somewhere.

State’s cheeses are excellent.

You are probably one of the most interesting posters on this site