We've just spent the day learning how to make cheese!
Mozzarella, ricotta and feta. The course was held at the Culinary Institute and it was taught by Jean Mansfield who was just wonderful. It was the absolute best day and we also met some lovely people.
I was really pleased that I actually managed to make decent mozzarella, I knew Lloyd would be good, but I had doubts about me!
Jean taught us lots of wee tricks and we used her tried and tested recipes. If anyone in NZ ever gets a chance to go on one of her courses, you really should. It's fantastic.
this is the culinary institute in Kerikeri.
The feta going into moulds
Yeah! stretchy mozzarella
The feta being brined. This needs to sit out tonight, then put in brine tomorrow for 21 days. After that it's ready to eat, or we can put it in oil and flavour it. It'll last for quite a while.
This is ready to eat right now.
In fact we're having it for dinner with a tomato and basil salad.