Monday, 6 Sep 2010
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Cheesemaking and Traditional Foods
Cheese-making day was great fun
A fun day was had by all while learning how to make cheese. We made feta, a camembert type cheese and butter. Sherry makes cheese regularly in her garage at home and holds the cheese-making workshops there too. Everyone got to get their hands wet as they helped to cut the curd and stir it, after dipping their hands in a sterilising solution. So it really is a hands-on day. Sherry provides cheeses, sourdough bread and tea and coffee, you bring some more lunch for yourself if that is not enough. The photo here shows some entrepreneurial would be cheese-makers taking over the back of the truck for an impromptu shared lunch.
After lunch the group took a walk on a lovely sunny day to see the jersey cows resting in their paddock.
Everyone took home a small sample of rennet and culture to be able to make their own cheese.
A selection of classes are held with different cheeses being made and some invove workshops where you make your own cheeses to take home and look after until ready to eat.
Cheese-making the simple way:
email or phone Sherry to register your interest
Cheese-making gear
For all your cheese-making equipment, or if you just want advice, email Anna Rolfe at anchar@icr.net.nz or go to www.curdsandwhey.co.nz Anna also has freeze dried Kefir grains available. Call her for this amazing health food!
Traditional foods course - a real buzz
Learn how to make health-promoting, digestion-aiding foods used for hundreds of years by vibrant, naturally healthy people the world over.
There is always a real buzz of excitement at traditional food demonstrations. As chopped cabbage goes everywhere (including the floor), the smells of whey, lacto-fermented pickles and aged sauerkraut mingle. Get to take home your own pounded cabbage that will soon turn into sauerkraut. Enjoy the tastes of something different. You will be pleased to know they often taste better than they smell!!
Also learn how to make sourdough bread, prepare grains properly to enhance your health, make yogurt and soft cheeses and Grandma's proper bone stocks.
The teachings are based on Sally Fallon's book, Nourishing Traditions which we always have available for sale.
For a review of 'Nourishing Traditions', visit our Books For Sale page.
Click the 'leave a message' button on the left-hand side to email us to find out when the next course is happening in Invercargill, or to talk about holding one in your area.
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