Making cheese at home is easy, after all every milkmaid worth her salt could do it not so very long ago.
But home cheesemaking is a bit of a lost art these days.
No longer here at Smith Towers!!
I treated myself to a one day soft cheese workshop recently, and absolutely loved it. It was a totally novel way to spend a school day and I got home laden with the feta, mascarpone, ricotta, quark and Greek yoghurt we’d been taught how to make.
The other attendees took theirs home though and I imagine they are maturing nicely.
First milk is heated and then a starter is added. The milk is put into a large container which is in a styrofoam box to keep it warm. The milk then splits into curds and whey.
The curds are sliced through to release more whey, then gently turned over a few hours.
The very soft cheeses are made in a different way, by using a special starters to make a sort of thick yoghurt which is then drained through muslin.
All this happened at The Cheesemaking Workshop in Northbridge, Sydney. The soft cheeses workshop is held over 6 hours, during which a delicious lunch is made and eaten.
This was a special treat for me, I actually signed up during the Sydney Good Food Show when the workshop cost was on special for $150. Well worth it for me, I love a new experience, love to learn new stuff and this was certainly new.
This would make such a great Christmas present!!
The Cheesemaking Workshop sells beginners’ packs so you can leave the course and start making cheese at home straight away.
Stay tuned for that.
Have you ever made cheese at home?
Would you like to try?