Quote: So....maybe I can just come down and visit and do an in-home demo. I've done in-home before with a family group of ladies (and men) or folks they get together. Gets a bit cumbersome hauling equipment if we do any pressed cheeses since I have to move more equipment, but it's fun to do in someone's home! Mozz doesn't take much in the way of equipment.
Maybe I'll have to get some of those
heritage reds (are you going to RedRidge sometime??) and we could make some of the quick mozz. (REAL mozz is a very long process over a couple days to get the pH in the right neighborhood...... but the quick mozz "cheats" the system and makes a quasi- mozz that's acceptable if you eat it relatively quickly. That's the one most people make when they make mozz at home as a "first" cheese experience.)
ETA: Whoops...should have said 'LADIES AND MEN". It seems that in the cheesemaking hobby, there are Many men. I think it kind-of goes with the home "craft brewers" hobby as well so a lot of men are the cheesemakers in the family! The men usually like doing all the technical stuff like using pH meters, building equipment, etc.
I prefer to keep it simple and fun rather than "techie". I just can't imagine that "grandma" was running around with a pH meter in her apron while she was making cheese
(...but I do have the education to go the techie route if needed.....)