E28: Homestead Cheesemaking 101 | Robyn of Cheese from Scratch

Homesteaders of America

Any homesteader who has a dairy animal or two knows the importance of finding a use for all of that milk. Making cheese at home is not only a great way to provide nourishing food for your family, it is also an excellent method of preserving milk. Robyn began her cheesemaking journey by using her dairy cow’s milk to make cheese for her family, and she quickly realized there was a need for cheesemaking education specifically for the homesteader. In this conversation, Robyn answers the most common questions about getting started making cheese from scratch. If learning how to make cheese is on your list of skills to master, give this episode a listen!

In this episode, we cover:

• From the start of Robyn’s cheesemaking endeavors to her successful online education business

• An ideal time of year to make cheese

• What to look for when choosing a homestead dairy animal for cheesemaking

• The best types of cheeses to start making if you are new

• How long does it take to make cheese and what is the process?

• Choosing and working with the bacteria and acid necessary for cheesemaking

• What is a clabber culture and how can you create one?

• Deciding what kind of rennet is right for your cheesemaking

• Do I need a lot of special equipment to get started making cheese?

• An overview of the process of making and aging hard cheeses

• Contamination concerns and how to avoid them

View full show notes and transcript on the blog + watch this episode on YouTube.

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RESOURCES MENTIONED

The Christmas Cheeseboard ebook

The Milkmaid Society

The Art of Natural Cheesemaking by David Asher

Inkbird

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