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 🙂
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
