Yesterday, we held our first cheesemaking course and we had a full house! Six people signed up to try their hands at making soft cheeses. We made yogurt cheese, Indian panir, and a simple mozzarella. The afternoon was not without its drama, though. Instead of buying milk to make cheese from Kroger as I normally do, I picked it up at Publix because I was running late. Huge mistake! Publix's milk is processed differently than Kroger's and is more homogenized. The milk is pressurized to break up the fat globules which makes it almost impossible to get a good break of curds and whey. We ended up with cheese that looked more like ricotta than anything else. Luckily, I had made all the cheeses earlier in the day from Kroger milk, so we were able to enjoy all of them, along with a little wine. The mozzarella wrapped around grape tomatoes was a big hit and the lemon dill yogurt cheese was quickly devoured.
Even the chickens had a good time as they were the beneficiaries of the leftover whey! All in all, a great day spent with great people. I can't wait for February's cheesemaking class. In the meantime, I have to get set up for today's breadmaking course!
Angie Mohr is a Chartered Accountant, Certified Management Accountant, and financial consultant. She has worked with thousands of clients over the years from mom and pop startups to rock bands and celebrity chefs. She is the author of the best-selling Numbers 101 for Small Business series of books and writes for Forbes, MSNBC, the Globe & Mail, Yahoo! Finance, Investopedia, and Motley Fool, among other financial publications. Her new book, Piggy Banks to Paychecks, helps parents teach their children how to be money smart. She splits her time between Canada and the United States and currently lives by the ocean with her husband and two children, who have finally learned that money doesn’t grow on trees.