So I periodically get an itch to learn some homesteading skills, and the turn has come to cheese.
After an initial look, it seems hard to do in my apartment, especially fitting a good cheese press, and a climate controlled storage.
Is it feasible to make cheese from an apartment? Do you know of any resources for suitable adaptations or other handy tips? Have you tried yourself? What worked well and what is better avoided altogether?
I only make paneer, Finnish juustoleipää, and the occasional mozzarella. All of which are very quick cheeses, and they require no climate control.
For my paneer I gave up on my fancy cheese press and put weights on top of the molds, I can fit two molds in a baking pan (to catch the whey) on my counter.
I know the most common climate control used in novice cheese making is a wine fridge.
Thank you for excellent tips, I guess I have to figure out what to cook with paneer next ;)
The two dishes I make the most with it are shahi paneer (I almost always add a cup or three of frozen peas) and buffalo ranch paneer wraps.. The first dish I made with paneer though was saag paneer.