Home Cooking

calling all cheesemakers

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calling all cheesemakers

toodie jane | Jul 28, 2006 02:11 PM

Do you make cheese at home? What types? Does it take many pieces of equipment? Do you have to be a 'scientist'?

What whould you suggest to someone (LOM) who wants to get started with some simple soft cheese? (I would love to more or less duplicate the Mexican Casera cheese I've become enamered of. A bit firmer than but with the flavor of fresh ricotta.)

Thanks

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