A new season and new ideas
Dave and I have spent eight weeks travelling to Vancouver, England and San Francisco. We visited farmers, home cheesemakers, commercial cheesemakers, cheesemongers, writers and publishers and generally anyone interested in food.
What a fantastic trip made even more special by the personalities we met. A great thank you to Chera Gunter-Renouf who organised the Campbell River BC part of the trip. My new friends in the area are part of my cheesemaking family now.
Every time I go away I come home so full of ideas. Not just for new recipes but also enthusiasm for new ventures. It also brings home to me how very lucky our home cheesemakers are in New Zealand to have access to so much milk.
When you see what our overseas counterparts are producing with sterilised milk it just makes you so proud of their persistence and innovation and brings home to us how lucky we are .
I have been part of the Facebook group ‘Learn to Make Cheese’ for a while now. Chera who founded the group is visiting me in NZ for all of October 2016. Anyone wanting to meet her or make cheese with her should contact me and I will organise a ‘meet Chera day.’
The cows are producing milk again and I have begun begin classes again for the 2016-17 milking season. My usual venues in Auckland, my Waihi farm and house in Whitianga will be available as well as other areas by request. I’ll also be available to give demonstrations and give talks to groups. Let me know if you are interested.
I’ll be adding a few new cheeses to the classes. Quark, belper knolle, and flavoured cheeses.
One of the super new recipes I learned compliments of Janice Ammundsen on Quadra Island BC was how to use whey in a fantastic fermented lemon drink.
Whey as a byproduct of yoghurt or cheesemaking has many uses but this recipe is the most delicious I have encountered.
Whey lemon drink:
- 6 cups water
- 1 cup honey
- 1 cup freshly squeezed lemon juice
- 1/2 cup whey
- Warm water to 30 degrees Celsius. Add honey and stir until melted
- Add the lemon juice and whisk until all combined
- Strain into 3 glass bottles and seal down the kids
- Keep on bench for 4 to seven days
- It will be fizzy by this time. Refrigerate
- Serve over ice cubes with a mint leaf
A refreshing probiotic drink that can be watered down for children.