By Kara
Maybe I'm overconfident or gullible or just hungry... or maybe this is just a really encouraging (if less than beautiful) website. David B. Fankhauser, Ph.D. (!), is a professor of biology and chemistry at the University of Cincinnati Clermont College in Batavia, OH. He is also the author of an extensive website for beginning cheese-makers.
He knows how to break it down. Ingredients: milk, starter, rennet. Equipment: heavy stainless steel pot with lid, measuring cups, thermometer, whisk, cheese cloth, cheese press. He includes instructions about how to cheat with the starters and make DIY cheese presses, and - the best part - he's posted a full cheese-making syllabus, starting with yogurt and labneh and ending in homemade blue. Professor F. is frank, straightforward, and illustrates his lessons with very helpful photographs. Check out the first "lecture" (on yogurt) here.
...Do you think we can pull it off?
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