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02-27-2024, 01:19 PM
Post: #1
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[GET] From Milk to Magic: The Transformative Power of Cheesemaking
From Milk to Magic: The Transformative Power of Cheesemaking
the art of cheese making with a chance to be creative The Art of Cheesemaking: From Curds to Culture New 289 students 0 Ratings 2 hours on-demand video 7 downloadable resources Description Unleash your inner cheesemaker learn the art of transforming milk into delicious cheese .it is hands-on, lecture-based, Is it informal and fun, or focused and intensive , you'll master essential techniques curdling, pressing, aging, flavor development . By the end, you'll be able to : make specific cheeses, understand cheesemaking principles history Cheesemaking may have originated from nomadic herdsmen who stored milk in vessels made from sheep's and goats' stomachs. Because their stomach linings contain a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would ferment and coagulate. A product reminiscent of yogurt would have been produced, which through gentle agitation and the separation of curds from whey would have resulted in the production of cheese; the cheese being essentially a concentration of the major milk protein, casein, and milk fat. The whey proteins, other major milk proteins, and lactose are all removed in the cheese whey. Another theory is offered by David Asher, who wrote that the origins actually lie within the "sloppy milk bucket in later European culture, it having gone unwashed and containing all of the necessary bacteria to facilitate the ecology of chees Ancient cheesemaking One of the ancient cheesemakers' earliest tools for cheesemaking, cheese molds or strainers, can be found throughout Europe, dating back to the Bronze Age.[4] Baskets were used to separate the cheese curds, but as technology advanced, these cheese molds would be made of wood or pottery. The cheesemakers placed the cheese curds inside of the mold, secured the mold with a lid, then added pressure to separate the whey, which would drain out from the holes in the mold. The more whey that was drained, the less moisture retained in the cheese. Less moisture meant that the cheese would be firmer. In Ireland, some cheeses ranged from a dry and hard cheese (mullahawn) to a semi-liquid cheese (millsén) And more... https://www.udemy.com/course/from-milk-to-magic-the-transformative-power-of-cheesemaking/?couponCode=E26CD010A72BAE001CBF Enjoy! |
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03-12-2024, 02:14 AM
Post: #2
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RE: [GET] From Milk to Magic: The Transformative Power of Cheesemaking
New Coupon:
https://www.udemy.com/course/from-milk-to-magic-the-transformative-power-of-cheesemaking/?couponCode=DAD99ED8D2A80A669C10 Enjoy! |
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