This beginner's course on cheese making, by a Professor of Biology and Chemistry at University of Cincinnati Clermont College, is followed by a large number of cheese making recipes you can try after mastering the basics.
"Cheese making is theoretically a science, but we also need to appreciate that it is an art. While cheese making instructions often appear simple, there are skills and sensitivities which must be developed for successful cheese making. I strongly suggest that you master the following projects in sequence before you progress to more difficult cheeses. As an avid homesteader, I strive to keep the ingredients for these recipes relatively easily obtained from your local supermarket and to use the equipment commonly found in the kitchen."
This excellent collection of articles begins with a detailed examination of the ingredients and equipment needed to make cheese at home. Included in the equipment section is a link to a homemade cheese press you can build yourself.
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