Cheesemaking 201

The next set of improvisations.

The brine

Four very different cheeses

Making ricotta from whey

Proteins in the fresh whey solidifying

Curd before pressing

Curd after pressing

Fresh ricotta

Bounty

At the dairy, milking

Ecogastronomy in the fall (2012)

Potlucks for 80

Our dean, speaking

A glorious 410 class, in the fall

                                                 Making flour from wheat we have grown

Rosalinda Guillen

Henning Sehmsdorf

Scott Meyers

Inspiration Farm

Brian Kerkvliet, glass artist

At Twin Brook Dairy

At Hopewell Farms

The slowest food -- beef burgandy (recipe from Cook's Illustrated)

Gentle saute -- all farm products

Stewing

With a bouquet of herbs

Gourmet chickens

Our chickens eat our cultured milk, and have survived attacks by owls and other animalia.

Cutting up the kambucha "mothers" 

Eggs, with the protective film missing (if washed)

Farmed fish?

We have great bounty and also great opportunity for competition.