Over all I was very pleased with the course and I found it very educational.
We got to see the cheese that we would be making from scratch (and later having for lunch)
Elisabeth shared a lot of her knowledge and her experinces with cheese making and all things dairy.
Once all the curds were in the hoop the cloth was folded over the top and second hop was pushed down on top.
The hoops were the put into a press and weights were added to the top.
kefir, yoghurt and cultured butter. Many of the dairy products we tried were fermented and if this is not a taste you are used to then it can be a bit confronting to get you mind around the fact that the milk is not off.
It was a great day out and I learnt a lot. I am not sure if it just me but some of the flavours of the fermented foods we tried were a bit challenging. I have now been drinking my milk kefir for a week and I am sure it is just that my pallet is not used to these new flavours as I am not noticing it so much any more.
Do you have any experience with fermented foods?