Cheese Making

Learn to make sound, flavourful cheese at home using the same control over acidity, temperature, and moisture that commercial dairies rely on, scaled to a kitchen stockpot. You will work with whole milk, cream, and cultured buttermilk, and learn to choose and pasteurise milk, build acidity with mesophilic and thermophilic starters, set a clean curd with the right dose of rennet, cut and cook to control moisture, then press, salt, and age a wheel. Every step is anchored to measurable targets such as temperature, set time, pH, and flocculation so you can repeat your successes.