Making Homemade Cheese

Since we shall be having dairy goats in the future and we have roughly a year-and-a-half left until the big move to New Zealand; why not take advantage of the time and learn the basics of making cheese? πŸ™‚

I‘ll be starting with spreadable cheese, first. Working up the ladder with difficulty (soft cheeses to hard cheeses) and skill required. ❀ Today is a lemon cheese spread kind of day! πŸ˜‰ haha

Later on this afternoon, I will be attending a meet-up group about water cycles and soil as a carbon sponge. The speaker is an Australian climate scientist and soil microbiologist
Walter Jehne. He is the director of Healthy Soils Australia. πŸ™‚

Link to the event and further information can be found here:

Update: 4/30/18

Finished cheese! Yay! Β  Side note: the cheese is actually milky-white and the basil is green colored in reality. My smartphone is not the best in taking pictures at times, in regards to lighting and capturing the proper colors.Β  Β  The soft cheese turned out rather tasty. ^^

Off to making dinner with the whey. ^^



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