Curds and Whey
Had to send a quick note about how much fun I am having making cheese these days!
After dumping all that milk two weeks ago Charuth Loth (Shadowbrook Farm's Dutch Girl Creamery) helped me get booked in to make cheese at the Dairy Plant at UNL. They have huge equipment but they also have a small 50 gallon batch pasteurizer and a 100 gallon cheese vat.
Last week we made cheese curds. Long, long process but well worth the effort. Today we made a fun easier cheese: Queso Fresco. I made two types: Hot Mama - made with lime and mixed peppers, and Mamasita - made with lime and fresh cilantro. Both are pressing tonight and I will go back tomorrow and cut and package them for the weekend.
Working with Charuth is wonderful! She is bubbly and fun. The staff and students at UNL have been awesome! The whole experience just fantastic! This is such a wonderful opportunity for me to learn different cheeses and techniques as well as take advantage of all this extra milk we have right now. While I am certainly looking forward to having more time at home when we have our own cheese plant operational, I am so grateful for this chance to learn.
Artisan Cheesemaker. Lover of all foods dairy..