You don't have to log in to write a comment if you don't want to... Just choose Annonymous as your profile, but please include your name in your message! Thanks Everyone! Kellee.
I just wanted to say thank you for a great course. I can now say that I have made all the cheeses in the workshop at least once and all have worked perfectly. I must say that when Melissa suggested doing the course I was a little apprehensive as I thought I would be learning something and never put it to use. How wrong was I. The sample camembert was devoured in one sitting by husband and kids. The quark is now taken to school in a container and eaten with crackers and the yoghurt has been used in dishes from tandoori chicken ( in the marinade) to tzakiki with lamb skewers. At first my ( whole extended) family snigged when I would have the yoghurt maker going but now enquire as to what is next….
Hi guys, can I ask if your recipes and advice in the course could be applicable to goat's cheese? I've got a few little dairy goats, and milked them last year for their first few mths after having their kids, but our own family life & work got in the way so I didn't keep it going. I did manage to make a ricotta/feta style cheese a few times though (the rest of the milk I fed to our children and put in the freezer/made soap with). I'm breeding the does again this year, but would like some more professional guidance as to how to make different cheeses if I can. Is goat's milk going to be treated different in the cheesemaking process? I presume so to a certain extent? Cheers Suzy
Yes! There are many cheeses you can make with Goat's milk at home. As Lyndall is away until tomorrow, I shall pass your message on & she can fill you in on the details. Do you live in or near Coffs Harbour or Sydney?? We have workshops running a couple of times a week - It's well worth it, especially if you have lots of fresh milk. Kellee.
Hi Suzy Our recipies and methods of cheesemaking can certianly be made using goats milk, you just need to stabilise the milk with a calcium solution to increase the yeild, I also have a lot of goats cheese recipies. Chevre is very simple to make as is goats fetta, I have one lady who has done the course and is making lovely harvatti from her goats milk, once you understand the different methods of making cheese, you will be amazed at what you can produce in you own kitchen, and the equipment needed is as modest as the process itself.
Hi all. Some people are having trouble writing a comment on this blogspot... The easiest way to write a comment, is to follow this blog. To do this, click on the FOLLOW icon in the right hand column. This will take you to a page where you will need to write in your email address & a new password. Each time you get to this site, you simply log on to make a comment under your profile. Good luck everyone. Kellee.
Thanks Lyndall and Kellee - I work during the week but will get back to you. Yes, live in Coffs area, a neighbour who owns a local produce shop actually wants to come to a course too. Cheers! Suzy
Just home from a very enjoyable day at the Cheesemaking Workshop in Yamba, what a great experience, I can't wait to get started on my cheesemaking career. Thank you Lyndall! Sandra
I chanced upon your cheesemaking stall at the Coffs Harbour Show and was greeted warmly and enthusiastically: how fortuitous! as I have been wanting to join a cheesemaking course for eons as a vego keen to be self sufficient, so I look forward to your next course either in Coffs or Sydney, I will follow! cheers/cheese, Jennifer
Hi Guys, Just letting you know had a fantastic time at the workshop. Just one step closer to providing all our own here on the Ferel Farm. I have just made my first fetta and it is fetta with ATTITUDE. I forgot to halve the cultures etc when I halved the milk. It still tastes ok and I am sure is ok to eat, but was wondering if this has happened before and is there anything I need to know before I gorge myself on it. Cheers Lynda.
Hi Lyndall, I spoke to you a couple of weeks ago about my yoghurt maker not producing yoghurty yoghurt, you'll be pleased to hear, it seems to have rectified itself. I checked the temp at 34 degrees and have since done another batch of yoghurt which was fine. I have also had a go at making fetta which kind of worked but ended up too soft. I'm wondering if perhaps it didn't dry out enough? We had a lot of rain the weekend I made it, perhaps it just wasn't dry enough in my kitchen to dry out the cheese enolugh before I put it into the salt bath? What are your thoughts? Regards, Woo.
Thanks for all the great comments everyone! We hope you enjoy coming to learn about cheese as much as we enjoy teaching it! Seeing your facial expressions as we show you how easy it is priceless!
Thanks for a great day cheesemaking. I am just about to try my first Camembert at home today. The starter was made yesterday (and it worked) and the kids and I are ready to make Camembert today. Wish me luck!
I have now made two batches of Camembert, 3 or 4 lots of Ricotta, 2 x Quark, and 750gm of mascarpone thanks to the new yoghurt maker! All 100% successful. Thanks so much.
Here's what I did with the remainder of the cream cheese. I cut off a piece of PVC stormwater pipe on my table saw – 90mm in diameter and 20mm high, just like a plastic egg ring. Washed it in boiling water to sterilise it. Placed it on the kitchen bench and overlaid it with a sheet of cling film then spooned in the cream cheese so that it was slightly higher than the height of the ring. Using our pepper grinder I completely covered the top with fresh cracked black pepper. Covered the whole thing again with another sheet of cling film and inverted the ring and slipped it from the cling film. Carefully removed the first sheet of cling film and repeated the pepper treatment; then picked up the whole thing again and gently placed it back into the ring. I folded the cling film to make a nice tight circular wheel and by pressing it against the bench top, forced the pepper into the cream cheese. We had some of it this evening with water crackers and a glass of white wine. Yummy.
Hi Lyndall Thanks for another great day on Sunday. I've made the blue today - all went smoothly, no problems at this stage. I look forward to trying it. On the plans for the next week or so are Havarti and washed rind, then who knows? All added to the maturing collection of camemberts, fetas, quarg, yoghurt in my fridge, not to mention cheddar and marinated feta in the wine fridge (the olive oil doesn't go solid in there, which it does in the normal fridge). I used to think I had a big fridge but somehow it seems to have shrunk since I took up cheese-making! Regards Lesley Wickham
Thanks to Sue & Kellee, we discovered a very big secret ...... how very easy it is to make cheese!
I've come home and am making some yoghurt for tomorrows breakfast. Lovely day, processes well explained, basics available immediately, nothing too much trouble. Thanks sincerely girls, keep up the great work and see you at the next one.
We love these comments, fellow cheesemakers! keep them coming! We would also love to hear about your home cheese making. If you have had any troubles, we can answer your questions which will help all of the other cheesemakers in the world, too. Thanks again, and happy cheesemaking!
Have had one of the most wonderful days learning to make cheese. Met some lovely people, ate fantastic food, drank some good wine and made several cheeses. Thanks Lyndal and Kellee for providing a great atmosphere, venue and passing your wonderful knowledge on to us. Cant wait to get home and start practicing. Will let you know how it goes. Max and Mandy
Hi Lyndall and Kellie, Just wanted to tell you that i have now made all the cheeses you showed me to make at the workshop here at home, i am in love with this. They have all come out beautifully and taste so much better than the bought stuff. I am using the goats milk as well and its wonderful. my camerbert is looking the part and the fetta is so nice. although all the way home i was thinking i would put lime zest in it and forgot so next lot. I know it keeps in the brine for up to 3 months but i dont think it will last that long. I went to copy your cannelloni and got the wrong lasagne sheets, so i made lasagne instead and again a bit hit. Just wanted to say a big excited thankyou. I am looking forward to learning the next workshop of cheddars and edams, when will that be? Regards Mandy
Really great to hear you are loving your cheesemaking! It's addictive, isn't it?!
The Advanced Cheese workshops are held every month, on the last Saturday. i.e July 30th 2011.
They only have 4 - 5 spots so be quick when you want to book!
With all the emails & blogspot posts that everyone sends us, it makes us proud as punch that we are successfully helping people to make cheese in their own kitchens!
Call anytime with any questions, or perhaps we'll see you at the next Advanced Workshop.
Testing testing 1 2 3. Just making sure this works! Kellee.
ReplyDeleteYou don't have to log in to write a comment if you don't want to... Just choose Annonymous as your profile, but please include your name in your message! Thanks Everyone! Kellee.
ReplyDeleteVia email...
ReplyDeleteHi Lyndall
I just wanted to say thank you for a great course. I can now say that I have made all the cheeses in the workshop at least once and all have worked perfectly.
I must say that when Melissa suggested doing the course I was a little apprehensive as I thought I would be learning something and never put it to use. How wrong was I.
The sample camembert was devoured in one sitting by husband and kids. The quark is now taken to school in a container and eaten with crackers and the yoghurt has been used in dishes from tandoori chicken ( in the marinade) to tzakiki with lamb skewers.
At first my ( whole extended) family snigged when I would have the yoghurt maker going but now enquire as to what is next….
So a huge thanks
Dyan
Hi guys, can I ask if your recipes and advice in the course could be applicable to goat's cheese?
ReplyDeleteI've got a few little dairy goats, and milked them last year for their first few mths after having their kids, but our own family life & work got in the way so I didn't keep it going. I did manage to make a ricotta/feta style cheese a few times though (the rest of the milk I fed to our children and put in the freezer/made soap with).
I'm breeding the does again this year, but would like some more professional guidance as to how to make different cheeses if I can. Is goat's milk going to be treated different in the cheesemaking process? I presume so to a certain extent?
Cheers
Suzy
Hi Suzy.
ReplyDeleteYes! There are many cheeses you can make with Goat's milk at home. As Lyndall is away until tomorrow, I shall pass your message on & she can fill you in on the details. Do you live in or near Coffs Harbour or Sydney?? We have workshops running a couple of times a week - It's well worth it, especially if you have lots of fresh milk. Kellee.
Hi Suzy
ReplyDeleteOur recipies and methods of cheesemaking can certianly be made using goats milk, you just need to stabilise the milk with a calcium solution to increase the yeild, I also have a lot of goats cheese recipies. Chevre is very simple to make as is goats fetta, I have one lady who has done the course and is making lovely harvatti from her goats milk, once you understand the different methods of making cheese, you will be amazed at what you can produce in you own kitchen, and the equipment needed is as modest as the process itself.
Hi all. Some people are having trouble writing a comment on this blogspot... The easiest way to write a comment, is to follow this blog. To do this, click on the FOLLOW icon in the right hand column. This will take you to a page where you will need to write in your email address & a new password. Each time you get to this site, you simply log on to make a comment under your profile. Good luck everyone. Kellee.
ReplyDeleteThanks Lyndall and Kellee - I work during the week but will get back to you. Yes, live in Coffs area, a neighbour who owns a local produce shop actually wants to come to a course too.
ReplyDeleteCheers! Suzy
Just home from a very enjoyable day at the Cheesemaking Workshop in Yamba, what a great experience, I can't wait to get started on my cheesemaking career. Thank you Lyndall!
ReplyDeleteSandra
I chanced upon your cheesemaking stall at the Coffs Harbour Show and was greeted warmly and enthusiastically: how fortuitous! as I have been wanting to join a cheesemaking course for eons as a vego keen to be self sufficient, so I look forward to your next course either in Coffs or Sydney, I will follow! cheers/cheese, Jennifer
ReplyDeleteHi Lyndall,
ReplyDeleteBest day out...will be getting all my friends on board. Cant wait to get started on my cheesemaking.
Thanks! Debra
Hi Guys,
ReplyDeleteJust letting you know had a fantastic time at the workshop. Just one step closer to providing all our own here on the Ferel Farm. I have just made my first fetta and it is fetta with ATTITUDE. I forgot to halve the cultures etc when I halved the milk. It still tastes ok and I am sure is ok to eat, but was wondering if this has happened before and is there anything I need to know before I gorge myself on it. Cheers Lynda.
Hi Lyndall, I spoke to you a couple of weeks ago about my yoghurt maker not producing yoghurty yoghurt, you'll be pleased to hear, it seems to have rectified itself. I checked the temp at 34 degrees and have since done another batch of yoghurt which was fine. I have also had a go at making fetta which kind of worked but ended up too soft. I'm wondering if perhaps it didn't dry out enough? We had a lot of rain the weekend I made it, perhaps it just wasn't dry enough in my kitchen to dry out the cheese enolugh before I put it into the salt bath? What are your thoughts?
ReplyDeleteRegards, Woo.
Hi Woo.
ReplyDeleteSorry for the delayed reply! I'll forward your email onto Lyndall tomorrow.
Kellee.
Thanks for all the great comments everyone! We hope you enjoy coming to learn about cheese as much as we enjoy teaching it! Seeing your facial expressions as we show you how easy it is priceless!
ReplyDeleteKellee & Lyndall.
Thanks for a great day cheesemaking. I am just about to try my first Camembert at home today. The starter was made yesterday (and it worked) and the kids and I are ready to make Camembert today. Wish me luck!
ReplyDeleteI have now made two batches of Camembert, 3 or 4 lots of Ricotta, 2 x Quark, and 750gm of mascarpone thanks to the new yoghurt maker! All 100% successful. Thanks so much.
ReplyDeleteCongrats! & Enjoy. A homemade cheeseplatter for Christmas perhaps?? XX
ReplyDeleteHere's what I did with the remainder of the cream cheese. I cut off a piece of PVC stormwater pipe on my table saw – 90mm in diameter and 20mm high, just like a plastic egg ring. Washed it in boiling water to sterilise it. Placed it on the kitchen bench and overlaid it with a sheet of cling film then spooned in the cream cheese so that it was slightly higher than the height of the ring. Using our pepper grinder I completely covered the top with fresh cracked black pepper. Covered the whole thing again with another sheet of cling film and inverted the ring and slipped it from the cling film. Carefully removed the first sheet of cling film and repeated the pepper treatment; then picked up the whole thing again and gently placed it back into the ring. I folded the cling film to make a nice tight circular wheel and by pressing it against the bench top, forced the pepper into the cream cheese. We had some of it this evening with water crackers and a glass of white wine. Yummy.
ReplyDeleteHi Lyndall
ReplyDeleteThanks for another great day on Sunday.
I've made the blue today - all went smoothly, no problems at this stage. I
look forward to trying it. On the plans for the next week or so are Havarti
and washed rind, then who knows? All added to the maturing collection of
camemberts, fetas, quarg, yoghurt in my fridge, not to mention cheddar and
marinated feta in the wine fridge (the olive oil doesn't go solid in there,
which it does in the normal fridge). I used to think I had a big fridge but
somehow it seems to have shrunk since I took up cheese-making!
Regards
Lesley Wickham
Thanks to Sue & Kellee, we discovered a very big secret ...... how very easy it is to make cheese!
ReplyDeleteI've come home and am making some yoghurt for tomorrows breakfast. Lovely day, processes well explained, basics available immediately, nothing too much trouble. Thanks sincerely girls, keep up the great work and see you at the next one.
This comment has been removed by the author.
ReplyDeleteWe love these comments, fellow cheesemakers! keep them coming! We would also love to hear about your home cheese making. If you have had any troubles, we can answer your questions which will help all of the other cheesemakers in the world, too. Thanks again, and happy cheesemaking!
ReplyDeleteHave had one of the most wonderful days learning to make cheese. Met some lovely people, ate fantastic food, drank some good wine and made several cheeses. Thanks Lyndal and Kellee for providing a great atmosphere, venue and passing your wonderful knowledge on to us. Cant wait to get home and start practicing. Will let you know how it goes.
ReplyDeleteMax and Mandy
Hi Lyndall and Kellie, Just wanted to tell you that i have now made all the cheeses you showed me to make at the workshop here at home, i am in love with this. They have all come out beautifully and taste so much better than the bought stuff. I am using the goats milk as well and its wonderful. my camerbert is looking the part and the fetta is so nice. although all the way home i was thinking i would put lime zest in it and forgot so next lot. I know it keeps in the brine for up to 3 months but i dont think it will last that long.
ReplyDeleteI went to copy your cannelloni and got the wrong lasagne sheets, so i made lasagne instead and again a bit hit.
Just wanted to say a big excited thankyou. I am looking forward to learning the next workshop of cheddars and edams, when will that be?
Regards
Mandy
Hi Mandy
ReplyDeleteReally great to hear you are loving your cheesemaking! It's addictive, isn't it?!
The Advanced Cheese workshops are held every month, on the last Saturday. i.e July 30th 2011.
They only have 4 - 5 spots so be quick when you want to book!
With all the emails & blogspot posts that everyone sends us, it makes us proud as punch that we are successfully helping people to make cheese in their own kitchens!
Call anytime with any questions, or perhaps we'll see you at the next Advanced Workshop.
Kell.