I absolutely loved this course. It was a good mix of theory and practical. Good level of difficulty for the complete beginner and even things that the experienced cheesemakers picked up on. Thorough notes, over 40 pages. Graham is a great teacher lots of knowledge, patience, and a wonderful sense of humour.
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
