Cheesemaking Class

Last night I took a cheesemaking class through Kittery Adult Education. (Check out the awesome variety of classes that they offer via the link if you're local)



We made mozzarella and ricotta, and we discussed how to make chevre, yogurt and the different uses for your leftover whey. For example, did you know that whey can make great pizza crust and English muffin bread? Or that it can be used as a soup base in place of stock?



My favorite part was kneading the mozzarella. When the curds are separated it feels a bit like you're trying to press bits of tofu together, and then magically it just comes together. Shiny and smooth and ready to be eaten!



We sampled the cheese that we made along with some chevre that one of the instructors brought in. It was all delicious - I definitely think I've caught the cheesemaking bug.

If you're interested in cheesemaking, I urge you to check the following links out. It's a very simple process, and a $25 investment in supplies, plus the cost of your milk, can make up to 30lbs of fresh mozzarella and ricotta. I'll be ordering from Ricki Carroll, of New England Cheesemaking, who was the "cheese queen" featured in Animal, Vegetable, Miracle. Many thanks (and hellos, if the two of you are reading this) go out to Debra and Lenore from Seacoast Eat Local for putting together a fun, informative class!

Online Resources

New England Cheesemaking

Leeners

Dairy Connection

Glengarry Cheesemaking and Dairy Supply

Lehman's

If you try out cheesemaking - let me know!

Today I'm thankful for having opportunity to learn a new skill. Everyday provides a new opportunity to learn, and that is such a gift! What are you thankful for today?