From the green green grass of Byron Bay Australia

[cutthecheeseplease]

Say cheese! ....Cheese......
I have recently come across a local farmer whom I can buy unpasterised milk for $1 a litre, hence I have been there every week getting my containers filled and trying my hand at making dairy products including cheese, the easy and soft variety. Meanwhile my husband has joined sourdough.com and is posting his every effort on Facebook.

Success with so far with Mozzeralla, ricotta, butter, yoghurt, and cream..... derrrr (this is my favourite: let milk sit in fridge and scape cream from top). Next in line: fetta.

My efforts with ricotta from mozeralla whey have been thwarted, somehow ending in cloudy whey with 20 grams of cheese... there were fights over that one. I even used lemon juice, next time I'll try vinegar.

N

[Gouldie]

Hey N

Hello from just up the road in Brissie.  How lucky are you being  able to buy raw milk locally!

I have been using unhomogenised Maleny milk which is available close-by at around $5 for 3 litres, so I'm happy with that.

I am sure you'll enjoy this forum.  There are many friendly people here happy to share their knowledge and stories. Plenty to learn about cheese, that's for sure.

Have fun..
Gouldie

[Cheese Head]

Hi cut, welcome, lots of Ozzie's here.

Had a couple holidays years ago in Oz, one to nearby Brisbane and Gold Coast, great area!

Several people making Ricotta from whey have the same results as you, see discussions in the Recooked Board.