All went well! It was alot of fun, and the process alot simpler than I had anticipated. Favourite part is the little cut and then lift of the curd to watch it split, its like magic.
I've still got some of the draining/brining/etc to do, so no tasting results yet, but the workshops were very well run, and definitely worthwhile.
Bought the starters etc, and we do plan to keep making cheese - particularly the camembert - to be sure.
The other half was able to come after all as his roster changed (for the better!) and he was equally excited about the prospect of making cheese, which is a good result! In fact, he wants to start next weekend, and is trying to figure out just how many camemberts he will be able to turn out a month.
Will let you know when we get to the tasting camembert stage how it goes! They are now looking very fat and tall and a little bulgy - after all the turning only came down to just over half the hoop height - and are tucked up in tubs the car fridge (has nice higher temp range if you set it on the 'warmest' cool setting) waiting to grow furry coats. The car fridge, I discovered, also has a warm setting, and the lowest warming setting was perfect for the thermophilic starters - so the mascarpone and yoghurt got 'cooked' in that! Brilliant!
Sadly, my mascarpone now resides in the fridge at the Margaret River High School, as I left it behind.
The good news is, that Challenge Dairy (under the Capel Crest milk label) are about to release a pasteurised, but not homogenised
milk (Cream on top!) perfect for cheesemaking, so will be down to the IGA and another local shop to see if they will consider stocking it. Will scan in the info page about it and email, if you were interested Kathleen, in trying IGA down your way.
We used this milk in the workshops, previously it came from the lecturer's own dairy. (their milk all goes to end up in those bottles anyway)