Our adorable teacher, Linda. I was dying to ask her how old she is, because she has this long gray hair, but her skin is beautiful. Must be all the milk she consumes. Visit her website - Moonwise Herbs.
Draining the feta. This sack weighed a ton!
Boiling the whey (from the feta) to make ricotta.
Making mozzarella balls. This was a fun process. You have to repeatedly dip the cheese in a hot, salty whey mixture, then stretch it until it is smooth and silky. Kind of like making taffy (in a weird, cheesy, not-sweet sort of way).
Some of our take-home goodies. In the back are little jars of piima starter. I can't wait to make my own piima (a Finnish drink sort of like buttermilk, but better). In the front are our little bags of mozzarella balls.
Linda's homemade moldy cheese. The moldy crust is on the left. It's edible, apparently. Too bad I was just STUFFED by the time they brought this cheese out. It sure looked like something I'd throw in the garbage tastey. I did try the non-moldy part though and it was fabulous.
Paneer! This was one of my favorite cheeses in Turkey, and we got to make it in class. This was made with cow's milk rather than goat, so it wasn't as tangy. IT. WAS. YUMMY!
Our still-warm, just scooped out of the whey, ricotta.
Feta in olive oil with fresh rosemary. I could've eaten this whole jar.
3 comments:
Okay, so since I missed the class, you'll have to feed me. We have yet to come to your house for dinner!
Hint hint.
Ps- THANK YOU so much for picking Shane and the boys up on Sunday.
You are such a dear friend.
I am SOOOO jealous. You know that is just the sort of thing I'd love to do and know. Feta, Penir... wow, I think you are an awesome person to know right now.
That cheese looks wonderful! Now you're going to have to host a class for all of us who missed it...if my family ever does get cows, I'll definitely need the know-how. (Although I think Brad's leaning more towards beef-cows than milk-cows, but maybe if I knew how to make cheese, we'd have to get a milk-cow.)
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