Permaculture Velocity | Homesteading Skills You Can Use

I love cheesemaking. When I first learned to make cheese in 1991, I didn’t think or know that I should be scared or concerned about doing it wrong. I was raised with a can do attitude, just do it, learn, learn more, then down the road master it or at least be better at it. There are risks but cheeses often tell us we screwed up. Bloated, bouncy cheeses are obvious for example. Off colors and undesirable textures and smells are also obvious. Quite unlike Clostridium botulinum, which causes botulism, hanging out with nary a sign of its paralyzing presence looming in a jars of home canned food, improperly cured meats, and so forth. Absolutely employ good milking practices from a healthy herd, milk from a trusted source, attentiveness to cleanliness of the cheesemaking equipment, etc but beyond that I just jumped in and still jump in—I didn’t have anyone or the internet to warn me otherwise. With one thin cheesemaking book that I picked up used, I dove in. Some of my first cheeses were from allowing milk to natur