When I have received a phone call from Canberra Environment Center’s Ryan, to do a cheese making workshop, I didn’t know what was I signing up for :-). When he asked “can you do a second one the same day” I said why not. Luckily, cheese making is something I love.
Apparently, there were a lot of people eager to get into cheese making and this option was one of the cheapest for them compared to other cheese making classes. There were 41 people in 2 sessions. With all the adulteration going on with our food supplies, it is becoming more and more important to produce our own food by any means.
It was also a learning process for me as I have never done it at this scale. I made a nice plan to cover all 4 cheeses, setup boilers and burners in advance and everything was going as planned. Truth is nothing goes as planned. I apologized from the participants and ruled out the Mozzarella. Only myself made the mozzarella and others watched as the kitchen didn’t have enough microwaves for everybody.
It was still a good practice for everyone to make a feta. The problem is, cheese making is not a 3 hours process. 1 day for renneting, cutting, cooking and moulding and another day for draining is required.
What I have learned from this workshop:
1- Cover only 1 or 2 cheeses. so that everyone can get to make these properly
2- Adjust milk supplied. We ended up excess, very quality milk that day.
3- Drink more water for me. At the end of the day, my throat was dry as a cardboard.
4- Turn on the camping stoves when there is no boiler on top sitting.
And the mozzarella I made is tasted by the participants with the ever beautiful sourdough bread made by Robert Guth with a glass of organic wine.
At the end of the day, I was feeling real tired and my knees weren’t holding anymore but I was feeling happy that maybe I have converted some of the participants into cheese makers.
We are planning a hard cheese workshop now. Stay tuned.
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