Udder-ly Delightful Cheesemaking Class Homework Completed


June 15, 2013 by Joanne T Ferguson

IMG_3306“I MADE THIS!!!”

Again I can S-Q-U-E-A-L!!! Laughing

After my Udder-ly Delightful Cheemaking Class, I came home with Udder  E-X-C-I-T-E-M-E-N-T with the Quark/Quag/Goat’s Cheese and the Cream Cheese/Chevre I had made!  Very HappyVery HappyVery HappyVery HappyVery HappyVery Happy

In all my excitement, I “forgot” I had Cheesemaking Class homework to do! Shocked

As you “may” remember, my cheese was poured into hoops, lined with Chux; “tucked in nicely“, then turned over for further draining.

For transportation purposes, the cheese was turned over and a lid applied until I returned home, then uncovered, turn upside down (or right side up based on your perspective Wink)


My Cheesemaking Class homework consisted of refrigerating my Quark.

WHEW! That was easy! Very Happy

So far, so good! Wink

I then was to leave my “cream cheese in a hoop” at room temperature until the day after tomorrow.”

Oops…..I could have sworn I wrote down the next day! DOH! Cheese rookie mistake 101! Laughing

The “step by step” WRITTEN instructions was part of the course!
I will chalk it up to my first cheese experience excitement! Wink

You should have seen me, I S-L-O-W-L-Y and carefully unwrapped my cheese as if it was a “baby cheese.” Wink

When I unwrapped my cheese and placed it on a wire rack, I wasn’t sure if I had created a “plucked chicken” looking cheese or my very own first unique artisan cheese!

Please be laughing WITH me now! LaughingIMG_3288IMG_3289IMG_3290The first think I did was “sneak a taste test” and I don’t know WHY I was pleasantly surprised, but the cheese tasted GREAT!!! REALLY!

In my mind still in “creation processWink, I don’t know WHY I didn’t think to cut my um, well, “unique” shapes into discs, but choosing instead to leave them whole.

With my feta (which I have to say is the best feta I have ever tasted; except for Udder Delights feta of course! Wink), I cut it into cubes and marinated it.

I decided to marinate my Quark/Quag/Goat Curd; each with a different “Flavor to Savor.”

IMG_3293 IMG_3294 IMG_3295

Without giving away my “secret recipe” lol, I used kalamata olives, lemon juice, garlic, lemon zest, oregano and Lebanese Baharat (Paprika, Pepper, Cumin, Cassia, Cloves, Coriander Seed, Cardamom, Nutmeg) in one; lavender, rosemary (from may garden), peppercorns, dill and fennel fronds in another.

With my two others, I created a Thai marinate with curry leaves and an Italian marinate with oregano, marjoram and thyme…and other stuff! lol Wink

IMG_3296 IMG_3299

I thought it might be nice to create an appetizer or dessert cheese and rolled one with dried chilli flakes, the other with an antioxidant mixture of goji better, inca berries, black berries and cranberries! Very Happy

I REALLY enjoyed (and could not stop eating the chilli one with crackers!) Wink

It “felt” like a VERY special treat to do! Very Happy

Best of all?

I “felt” the pride Sheree had instilled in me and the class which gave us ALL confidence in now knowing, “WOW!!! I can make cheese at home too!”

Very HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery HappyVery Happy
(There was 14 of us in the class!) Wink

IMG_3308Of course, no treat would be complete without dessert too! Wink

When I looked into my What’s On The List Folder, I had saved No Bake Cheesecake from Christine’s Recipes and “knew” one day I could adapt it to my food lifestyle to create Joanna’s Blueberry Mini No Bake Cheesecake! Very Happy

110 grams (~3.8 ounces) Arnott’s Ginger Nuts
70 grams (~ 2.8 ounces) butter, melted
250 grams (~8.8 ounces) homemade Cream Cheese/Chevre (thanks to Sheree at Udder Delights)

Udder Delights Organic Cream Cheese is only available at the cellar door, so guess WHEN you visit Adelaide, you will LOVE your trip to Hahndorf to experience the WONDERFUL varieties of Udder Delights cheese. Very HappyVery HappyVery HappyVery Happy

50 grams (1.8 ounces) Naturally Sweet Xylitol (original recipe calls for caster sugar)

Adjust amount for personal taste.

1/8 teaspoon vanilla powder
1/2 teaspoon lemon juice
200 ml (~8.6 ounces) homemade whipped cream!!!!!! (thanks to Sheree at Udder Delights)
blueberries or fruit of choice to top

Are you drooling yet like I am now?

Two of these “magically disappeared” before I got to photograph them!!! WOW!

Perhaps they were just shy, but they were devoured with love, TRUE!

As there REALLY is nothing like the taste of homemade cheese made with a dash of TLC and with a pinch of creativity! Wink

Hands up, WHO wants to sign up for this WONDERFULLY and Udder-ly Delight Cheesemaking Class today?

What flavor combination would you want to create with your homemade cheese?

I would love to hear your thoughts in the comments if you please!
Very HappyVery HappyVery HappyVery Happy

Seeing I love spreading the word of local business and local producers who LOVE their foods too, “the following South Australian milk brands are great to use when making cheese:”
Jersey Fresh (Barossa Valley)

Alexandria Cheese Company (Victor Harbour way)
Fleurieu Milk Company (Fleurieu Peninsula) – there is Jersey milk in the range
BD Farm Paris Creek (Adelaide Hills)
Hindmarsh Valley Goat Cheese Dairy (Hindmarsh Valley)

All above information was provided by Sheree of Udder Delights and Fleurieu Jersey milk was used during our cheese making class.

IMG_3374Is it me, or does my Blueberry Mini No Bake Cheesecake LOOK like it is smiling?

Please tell me he is smiling back at you?
If he is, that means good Cheese KARMA today WILL come to you! WinkLaughing

On a personal note, I would like to “once again” thank Sheree from Udder Delights for “graciously” allowing me to participate in her VERY unique, South Australian Cheesemaking Class.

I THOROUGHLY enjoyed myself (as did the class); smiles all around and I now know I have a MUCH GREATER appreciation for not only making cheese, understanding milk, cheese, and how much HARD WORK and TLC goes into creating each and every piece!

I feel like a bit of cheese with my wine now…YOU?

Hope you enjoyed reading this as much as I enjoyed the class and look forward to you signing up for one of Sheree’s next classes, enjoying Udder Delights High Tea, enjoying the Cheese Cellar Door Menu or purchasing a unique cheese wedding or birthday cake too!


Thanks (once again) to Jenny from Rate The Plate Utah for inviting me to her Food Holiday Party Link: Natioanal Cheesecake Day! I thought these Blueberry No Bake Cheese Cake with my homemade cheese would more than please!

19 thoughts on “Udder-ly Delightful Cheesemaking Class Homework Completed

  1. […] you know Udder-ly Delightful Cheesemaking Homework Completed (and the results shared back to Sheree) is part of the course […]

  2. […] I have made paneer before (thanks to a Daring Kitchen challenge) and Quark/Quag/Goat Curd and Feta before, I have never attempted making yogurt and now I have […]

  3. wow! now I really have to have a go at making my own cheese! I love marinated soft feta and would you believe it is really hard to find here in Calgary? I’ve talked to some cheese makers and tried to convince them to make it…so far nothing!
    And it doesn’t matter what the cheese looks like, as long as it tastes great!

  4. […] SOURCE: http://whatsonthelist.net/2013/06/15/udder-ly-delightful-cheesemaking-class-homework-completed/ […]

  5. LuAnn says:

    I love goat cheese and yours looks yummy. I have always wanted to make cheese but have never taken the time. I might have to reconsider after this post. Thanks for sharing! 🙂

  6. Gloria C-L says:

    Congratulations, and lovely results! Sounds like a wonderfully fun and educational (and tasty!) class. The only kind of cheese I’ve ever made is paneer, an Indian fresh cheese similar to cottage cheese that’s usually drained, pressed and molded into blocks. It was delicious but took a fair amount of time & hands-on work. Someday when I have more time I’d love to take a cheesemaking class. Thanks for recounting your experience!

    • Thanks Gloria for your lovely comments too!
      I too had previously made paneer; this took cheesemaking to a whole new level, TRUE!
      I genuinely LOVED the taste of what made and now I know I have the confidence to do!

  7. […] layered with my marinated feta I made as part of my Udder-ly Delightful Cheesemaking Class. Added finely shredded lettuce, grated carrot. […]

  8. Eva Taylor says:

    What an amazing experience, lucky you! I’ve made ricotta and paneer before but I’d love to make feta! It’s really difficult if not impossible to source unpasturized milk (illegal to sell in Canada) otherwise I’d really want to make bufala mozzarella too. Now you’ve got me excited to make ricotta again!

    • Thank you Eva for your lovely comments too!
      “Pasterised milk is heat treated milk. It is illegal in Australia to make and sell cheese that has been made from unpasterised milk, also known as raw milk.” TRUE! 🙂
      Glad your enjoyed and glad we all can inspire each other (food wise) to do! 🙂

  9. christine morris says:

    Fantastic Joanne, You had a lot of fun making the cheeses, what a great experience for ou, Lucky Lady, wish i was there to taste test all of them. I’am positive that they all tasted delightful.xxx

  10. Well done Joanne! What a great result you got! 😀 All of your flavour combos sound so interesting!

  11. Thanks Charlie for your lovely comments, TRUE!
    The containers are provided courtesy of Udder Delights as part of the Cheesemaking Class too! 🙂

  12. hotlyspiced says:

    Congratulations. What a wonderful experience. I love how you marinated the curd in all those different flavours and your containers are lovely. It will be so exciting to try all the curds when they’re ready xx

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About me

Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!


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