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Homestead Cheesemaking

Separating curds from whey
Separating curds from whey

What a treat to host Linda Conroy this past weekend to teach Cheese Making.  She is so knowledgeable, skilled and nurturing, that you want to go home with her to have her teach you everything she knows and feed you nourishing foods.  For those who have met her, I am sure you agree.  I am so happy we are inviting her back in February to teach soap making and in June to teach fermenting and herbal remedy making.  Don’t miss these opportunities to learn from Linda.  She is truly an herbal/homesteading goddess.

The cheesemaking class learned the “systems thinking” approach to making cheese and fermenting milk while getting a ton of hands-on experience.  They made butter, cultured butter, kefir, feta, mozzarella, ricotta, farmers, a few other soft cheeses, cheddar and gouda. If there is enough interest we will invite Linda back to teach Homestead cheesemaking in the fall.  Please comment to this blog so we can reserve the date – her schedule is filling up.

 

Cultured Butter
Cultured Butter
Stretching Mozzarella
Stretching Mozzarella
Cheese Lunch
Cheese Lunch
Removing whey
Removing whey
Cutting the curd
Cutting the curd
Cheddar cheese curds
Cheddar cheese curds
Gouda
Gouda