I recommend this course to anyone interested in learning how to make cheese at home. I liked in particular the emphasis on hygiene, the importance of accuracy in measuring our cultures and temperature control. We had some course pre reading and a comprehensive set of notes. Graham is very knowledgeable and has a wealth of knowledge in teach making and teaching.
Demineralisation of the Curd is Not the Same for All Cheeses
This is the most complex technical blog article I have written. It is an important area of cheese making so…