Thanks again Graham. This was a more complex course but quite easy to follow after doing Cheesemaking 1. Really enjoyed making the cheese but the diversity of the different yoghurts and butter was an added extra. I am now looking forward to ripening and eating my cheese, adding t my existing repertoire
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…
