This weekend we said it, we made it, we ate it.
Bucket loads – literally!
Fetta, yoghurt (not a cheese I know, but yummo) and a full cream milk version of Ricotta (farm cheese) were all demystified by the very patient, gracious and knowledgeable Margarita Carrick.
It was a very hands on and slow process, filling most of the day from kicking off yoghurt production at 10am until we wound up at 5.30 with the final touches to the feta.
There was plenty to keep everyone occupied for the day.
Challenges were faced, lessons were learned, and we wound up with a lot of tasty curdy goodness.
Margarita is a farmer, craftswoman, and keen cheesemaker based in nearby Benimbla Park. Along with her husband, Shaun, she runs Pine End, an organic producer of seasonally grown vegetables, herbs, eggs, fruits and nuts, and a growing new dairy offering.
As well as a growing hub of production, their homestead is a popular eco-tourism destination which encourages biodiversity and practises sustainable organic farming techniques. For more about what they get up to see http://www.pineend.com/.
We were blessed to host Margarita to share her wisdom and experience, and we are all now much more soft cheese-sufficient.
Which is very handy with the glut of silverbeet we have at the moment. Next step, spinach and fetta triangle workshop? Watch this space…