As the six participants gathered around the kitchen of Urban Ashram, Tomas introduced us to raw milk and started us out by lightly skimming the cream off the top of the milk.\u00a0 He next demonstrated two different ways of creating cheese\u2014one from simply adding vinegar to boiling milk and the other from adding rennet.\u00a0 After being drained, the vinegar batch resulted in soft, slightly salty cheese curds that could later be pressed into blocks to form panneer (the fresh cheese added to Indian dishes) or simply eaten as is.\u00a0 The batch produced from rennet, on the other hand, what was known as \u201chard cheese,\u201d was suspended in a cheese cloth to drip to readiness.<\/p><\/blockquote>\n The excerpt comes from the Vancouver Observer<\/a> which published the report by Cristina Peralejo yesterday. For the complete story, click here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Here’s an interesting take on cheesemaking at home: As the six participants gathered around the kitchen of Urban Ashram, Tomas introduced us to raw milk and started us out by lightly skimming the cream off […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[],"brand":[],"class_list":["post-331","post","type-post","status-publish","format-standard","hentry","category-cheesemaking-at-home"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=331"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/331\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=331"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2010\/02\/px_cl_milk_shaker1-1.jpg\" "\\"px_cl_milk_shaker\\"")
<\/a>He then set us to churning in the simplest way possible: one takes a jar and one shakes the bejeezes out of it remarkably resulting in freshly churned unsalted butter and butter milk.\u00a0 Dairy demystified indeed.\u00a0 At this point I began to feel a little sheepish about my lack of knowledge of dairy products.<\/p>\n