Why Cheese?
Why did I choose to make cheese? There are a few reasons that started me along this path.
I’ve always liked to cook and was learning more about cooking naturally, from scratch to avoid all the modern processed food chemicals. I started getting pretty in-depth and kept trying recipes with cheese of one kind or another in them.
It became expensive at times, buying a 12 dollar piece of cheese to make one dish.
While researching this I stumbled across some YouTube videos of 18th century cooking on a channel called “Townsends”. Great videos with loads of info about ‘back to basics’ cooking without modern preservatives.
[embedyt] https://www.youtube.com/embed?listType=playlist&list=UUxr2d4As312LulcajAkKJYw[/embedyt]One of their videos was about making cheese in the 18th century, which got me to thinking that with the basic technology they had they were pretty much making the same foods we have now, just without the modern chemicals and packaging. I stumbled on this cheese making video of theirs and saw how simple it seemed to be.
[embedyt] https://www.youtube.com/watch?v=4B6qYQbvJWY[/embedyt]I searched YouTube for videos and found a lot of them. I tried a couple basic types like queso fresco and mozzarella.
Then I learned more and discovered I had a real interest in this, above my interest in cooking.
Anyway, to make a longer story shorter, I’ve been making cheese for a few months now and have decided to put what I’ve learned and done online. Maybe I can help others learn to do this.