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SloWhey School of Cheese

Phone: +61 409 063 399

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25.01.2022 I’ve been feeling terrible the last few days. Tired, lethargic, unmotivated, anxious, skin crawling and unsettled. Uuggghh. It seems to happen every time the Full Moon comes around. Anyone else get this? Anywho, I also realized that I haven’t been drinking my kefir for a few days! So, feeling much better this morning I’m starting this day off right with a kefir banana smoothie and I know it will all be better soon.

24.01.2022 Australian raw milk cheese...in the mail?!? It’s a beautiful, beautiful thing. Cheers @mouldcheese And a massive shout out to these amazing producers who have put in the time and effort required to allowed them to make fantastic raw milk cheese in Australia...no easy feat I’m sure. @s28cheeses @prom_cheese @pecoradairy @brunyislandcheese

22.01.2022 Just had a last minute cancellation for this Sunday’s mozz & burrata workshop. One spot up for grabs...or if you can’t make this weekend there are two spots left for October 17th! Book in via www.slowhey.com

20.01.2022 Escapees! Yesterday I got a call from a lovely neighbour asking if our sheep were missing. Thank goodness she recognized them just enjoying a leisurely stroll along the road about 2km from home. It’s good to have good neighbours @papershellfarm Thanks for your help getting them home. We owe ‘ewe’ one!

20.01.2022 This is my Lemon & Orange Blossom ‘no-whey’ soda. It was meant to be whey soda but when I went to grab the whey (3 days old) out of the fridge and add it in...it was off. I haven’t quite worked out why. Soooo... onto plan B. I added a couple of milk kefir grains. Those amazing little guys got this fizz cranking before I returned them to their happy little milky home. Is there anything they can’t do?!

20.01.2022 Why yes, I do own orange crocs. Also, this little caper bush has made a surprise comeback after being whipper snippered last year. Ah, nature...once again you amaze me.

16.01.2022 This mug is perfect in every way. Thanks @solyogakate xx

15.01.2022 Lots of liters of raw milk yoghurt in the Esky to incubate at 43 deg. Milk was heated to 85 deg and held there for 45 mins while I sat on the bench, had a cup of tea and stirred continuously. Not only does this kill any bacteria but it also denatures the protein and evaporates some of the water to make for a thicker set. It was then rapidly cooled to 43deg and inoculated with the good stuff...raw jersey milk clabber and some raw milk kefir (I had to mix them to get enough to culture so much milk). By tomorrow we will be eating ‘good for your guys’ yoghurt with a few berries from the garden.

11.01.2022 This ricotta looks a bit of a sloppy mess but had a HEAP of cream added to it, was acidified with buttermilk and was so incredibly delicious. Best one yet. Ever. Eaten, still warm, on fresh @smallworldbakery

10.01.2022 Tea and cupcakes with the two best humans that I know. Trying to savour these last few days of school holidays where mornings feel easy and just seem to flow into the rest of the day. Booooo to the monotony of packing lunches and brushing hair.

08.01.2022 It seems that Lucky (yellow beak on the left) is a bit of an un-lucky duckling. For the last week or so he has been wobbly on his feet, falling over and wanting to sit down all the time. I took him to the vet this morning who really didn’t know much about ducks and couldn’t help me. Uggh. Google thinks it’s a niacin deficiency so I have been adding brewers yeast to the feed, Vit B3 crushed up in the water as well as daily strength training in the bathtub (which also happens to be very entertaining). So it’s a bit of a wait and see. Any duck people out there who have experience with this? Would love some advice.

08.01.2022 The orange tree is loaded with blossoms this year and smells so incredible! So, orange blossom syrup it is. I think I’ll add some to the lemon whey soda I made this afternoon.

08.01.2022 I was finally able to snap a pic of a beautiful native blue banded bee. These little guys have been bringing so much joy to my days in the garden.

07.01.2022 @piecesofpi and @dabblebrook nailed the tandem stretch Seriously though, how insane is this streeetttch?!?! It was such a pleasure to make mozzarella, burrata and stracciatella yesterday with a really wonderful group of humans... you know who you are This Sunday is Halloumi & Ricotta and there are still a few spots left if anyone is looking for a chilled out, fun and cheese filled morning!

07.01.2022 We had some super stretchy curds this morning making mozzarella, burrata, and stracciatella. So tactile and so much fun.

06.01.2022 Sending some cheesy love out to the universe today. Stay home, love your people, make cheese.

05.01.2022 Peach Leaf anglaise to be churned into ice cream tonight. It has a delicious bitter almond thing happening. My peach tree is still little and only gave me one peach this year...but loads of leaves and after seeing @mandyhallfood post about peach leaf ice cream I had to try it. Who knew leaves were so delicious?! I mean, it’s basically salad ice cream..right?

04.01.2022 Oh my...this looks insane! This grilled haloumi by @oklava_ldn is smothered in honey and oregano. I will definitely be channeling this at my next haloumi workshop. Oct 4th...a few spots left if anyone’s keen! (Deluxe Capture by @rocketandsquash )

04.01.2022 Buttermilk ricotta, almonds toasted in cultured butter, honey and very good bread.

03.01.2022 Friday night prep for Sunday’s Mozzarella, Burrata and Stacciatella class. It’s creepy how much I enjoy a series of nice little matching bowls filled with bits of things. If I start to organise now for Sunday, I just might get a bit of sleep the next two nights #virgolife

01.01.2022 Sooo many artichokes this year! Does anyone have any favorite delicious, cheesy artichoke recipes? Also, I need to harvest them so that poor quince tree in the background has some room to breathe. When they start to shoot next year I’ll divide and move them all to a fence line near the olives where they can take over as much as they like.

01.01.2022 Yesterday’s news of the sudden lockdown came on day one of a three day blue cheese making course at TAFE with the excellent human and cheese mentor @gorgonginapiccante After a beautiful make with perfect acidification and curd, no one could bear the thought of wasting all of this cheese. So, it’s time for me to hone my blue cheese affinage skills at home! This morning I dry salted with 3% and will let them drain for a day or so. Then into the cave where the real work starts with 3 different temp changes, piercing, wrapping and generally loving these guys.