I learned how to make cheese with a canning pot and a Holstein cull cow. Ever since I began making cheese, a baby has rested on my hip and my old homestead kitchen, (not the quaint, cute kind, but the ants be marching two by two kind), has hummed away, sometimes buzzed away, always working always busy putting up food for the year.
The first years of my cheesemaking I would stand at my stove more often than not, looking down at the contents of my pot, wondering for the 10000 time, whether what I was doing was right.
I think this is common, gone are the days when our mothers would stand over our shoulder guiding us as we learned a traditional skill. Instead we live in a new age, where traditional skills are being re learned.
I can not wait to guide you along on this journey. To help you feel comfortable and confident in your abilities. It is my greatest ambition in life, to preserve the art of homestead cheesemaking and help you not only feel comfortable, but eat good cheese!
What We Will Cover In This Course
✔️ My story of how I started cheesemaking, and some of my fears as I began.
✔️ Ingredients used for cheesemaking and how to source them.
✔️ Equipment needed for cheesemaking.
✔️ The basics behind how all cheese is made.
✔️ How to get started.
Contributors
Robyn Jackson
Hi, there! I am a Mom to three sweet children, a Rancher, a Homesteader and a Milkmaid. I have been milking a cow and making cheese in my kitchen since 2014. Homestead cheesemaking is something that is dear to my heart. 200 years ago your mother, grandmother, or aunt may have taught you to make cheese; these days it is pretty rare to actually know someone in person who makes cheese. I teach homesteaders how to turn their milk into cheese, and as a life long learner, I am always seeking to listen and learn from other people perspectives and experiences. I am very passionate about traditional skills, homegrown food, and living a slower, more intentional life.
Katie Bonow
Katie owns and operates a goats milk creamery in Minnesota, USA, where she makes and sells raw goats milk cheeses.
Katies has been making cheese since she was 15 years old, and is a wealth of knowledge. Her contribution to the goats milk section of this masterclass is something that everyone should watch, regardless of if you are using goats milk or not!