I’m a bit of a science nerd so I really enjoyed how Graham explains and orientates the course toward the fat + protein + water science. Loaded with information to give you confidence to try making cheese! Graham’s guidance is informative and interesting. A terrific course! Thanks Graham, I think I’ll be back for cheesemaking 2 🙂
Can you use homogenised milk to make cheese?
Background Homogenisation of milk has been around since its invention by Auguste Gaulin in the very early 1900s We all…
