Homestead Cheesemaking 101 | Robyn of Cheese from Scratch 

Love making mozzarella then process the whey into ricotta. Two cheeses from the same volume of milk.

This is fascinating, thanks for sharing!

So I do have one question, not sure if you are able to answer. I heard Robyn mention a designated stainless steel cheese making pot. I did buy my wife a stainless steel All American 1930 pressure canner. Can it be used for normal canning and also occasionally for cheese making, or does the stainless steel pot need to be used only for cheese making?

Ferments = a lifetime of mystery = addiction/obsession

The homestead fad always lies hides and is secret about money. Which is an odd irony.

This is awesome information.