I am an experienced cheesemaker, but this course has given me a number of new cheeses to try at home. And it reminded me of a few techniques that I had forgotten. All up, my cheesemaking will now be easier, and I hope the quality will also be on the improve.
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
