This course is hands-on and intensive. The class had different abilities which I thought might be intimidating, not at all, we all meshed in together to keep a constant pace. It was interesting how some of the more experienced cheesemakers were able to contribute to the class which was very interesting and helpful.
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
