Go to school and learn from the Master...
In this case it was a two day cheesemaking course run by Graham Redhead.
It's an intensive and exhausting weekend but you come home with 9 different cheeses and a head full of knowledge.
Follow the links above to my projects, motorcycles or travel
Living near the Baffle Creek Dairy it was easy to get home delivered very fresh non homogenized milk (it is pasteurised but avoids the protein splitting homogenizing machine) - they call the product Pure and Natural and it sure is.
The layer of cream on top reminds me of our childhood and those mornings fighting to get the cream from the bottle before anyone else at the breakfast table.
So the schedule runs something like this... Take delivery of 38Litres of fresh milk on Monday afternoon and then make cheese as follows....
Monday: Whole Milk Ricotta
Tuesday: Quark, Gourmet Feta, Camembert
Friday: Greek Feta
I enjoying making homemade pizza dough for the bases, I make our own pizza sauce, and now I can make the cheese.... the only thing I buy for Pizza Night is the Pepperoni, Olives and Anchovies...
hmmmm wonder if I could farm anchovies?
If you've learned anything here, I'm delighted and I'm also happy to receive any feedback. Cheers !