Hi,
I am new to cheesemaking. Have just made mozzarella and feta for the first time at home in NZ. They won't win any prizes, but they look like cheese!
I will be in the Uk for June and I will be buying supplies there, before heading off to strange places again.
I want to learn, so that I can make cheese on our sailing boat when we are anchored in remote locations where we can't buy edible cheese. My main problem will be milk supply - my only reliable option is powdered milk, or worse still, UHT. Any pointers to information about this would be appreciated.
My other challenges will be : no freezer, but good fridge and can make a small amount of ice;
I have to buy any starters in the Uk and take them with me; oh, yeah and 35 degree heat and lots of humidity.....
Thanks for help