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