Some years ago I tried my hand at home made cheese making. I put some vinegar into some milk. It curdled into something a bit like cheese. It tasted more like milk with a bit of vinegar added. But it looked a little like something that could one day become cheese.

I'm going to try to do a bit better this time. I'm going to make some real cheese. I'm going to learn words like gouda, pecorino, and maybe even camembert.

I have a lot to learn in order to catch up to the current state of the art.

I have quite a bit to read. It seems cheese goes back a while.

But I acquired some rennet and some starter culture. It seems I need rennet and starter culture. I don't know what rennet is but I suspect starter culture is like yeast or something.

I bought vegetarian rennet. Not because I'm a vegetarian, but because I don't know what rennet is. Now All I need is a cow.

I really need a cow.

I don't have a cow, but I know where some are.

And I can't help thinking that whoever invented cheese didn't just go and borrow some rennet and some starter culture from one of their cheese making buddies. I'll work that out later if it turns out to be important.

Good luck me!



  1. Hue-hue-hue! I bet you know by now where the non vegetarian variety of rennet comes from :P

  2. I do!



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