9 Aug 2010 by admin, No Comments »

My daughter and I spent an afternoon making fresh cheese.  I consider cheesemaking to be an educational activity — part science (temperature and bacteria growth) and part cooking (measuring, stirring, and apron wearing).  Mojo gladly dove into this type of learning.  We used fresh, raw goat milk, heated it and added culture and rennet.  After incubating for a day, we put the curds into molds and let them drain for another day.  48 hours after starting, we had our results.

Four small and tasty cheeses and a lesson that fed more than just our minds.

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