The course was phenomenal. Sometimes there are a lot of instructions to remember. Now I’ve gone from making my first ricotta at home last weekend to feeling confident to make chabichou, quark, make and age my brie and Cheddar and create the streeeeeeeetchiest mozzarella. Thanks Graham!
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
