This morning I went to a Cheese making class and learnt how to make feta cheese, it was a three and a half hour course, the cheese making itself actually takes very little time, most of the time was spent waiting for the milk to incubate and set. It took about one and a half hours for us to get to the stage in this picture.
While we were waiting for the milk to incubate the teacher went through the cheese making in more detail and we also were able to sample various cheeses which helped ensure the time flew. Before long we were scooping the curds into the little baskets which had been lined with chux cloth, then it was just a matter of leaving them to drain, turning them, and draining some more before the class was finished. We were able to pop the little baskets into containers and put them into our eskies (coolers) and take them home where they will finish draining and tomorrow morning I will soak the cheese in a brine solution and then drain and chill it and perhaps have a tasting in the afternoon.
I now have a better appreciation of how cheese is made. In the class we used 4 litres of milk each and we will end up with about 400g of cheese which when you think about it, is not a very high yield. You also get about 2-3 litres of whey from the cheese making process, this is not wasted as you can make ricotta from it or drink it or use it in baking which is what I intend to do.
Not content with making cheese, once I got home I decided to make a carrot cake, which did not turn out particularly well. Suffice to say that even though I thought the cake had cooked enough and the cake tester came out clean, the cake was not cooked through, so I ended up putting it back in the tin and cooking it some more. Cream cheese icing came to the rescue and the cake looks quite good (and tastes good as well)