MyCheese - Cheese at home

Making cheese is not hard. What is hard is knowing when to cut the curd, how much rennet six litres needs instead of two, and what to do when the rind turns sticky. MyCheese answers those questions, while your hands are in the milk. FIFTEEN RECIPES, FROM FRESH CHÈVRE TO A HARD WHEEL Fresh chèvre, faisselle, yogurt, ricotta, mozzarella, halloumi, feta, saint-marcellin, camembert, tomme, blue, a long-keeping wheel, aged crottins plain and beer-washed. Each with its full sequence, temperatures, timings, and what is happening in the milk at every step. QUANTITIES FOLLOW YOUR VOLUME Every dose is expressed per litre and recalculated when you change volume. Two litres, six, fifteen: the shopping list updates, dosage limits are respected, and each step reminds you what to add when. CLEAN HANDS MODE A full-screen walkthrough, 96-pixel buttons, a screen that stays awake, and the next step one…