Along the way Ann shares her knowledge of cheesemaking. It seems to require attention to detail, curiosity, hard work, and a touch of mad love. Sometimes it just doesn’t work, but then you have a cultured milk product. It’s creative:
“If something doesn’t turn out the way you want it, you still can make it work. If the whey doesn’t form ricotta, just make a delicious probiotic buttermilk dressing”, she says. The point is to use the cultured milk with all it’s life sustaining nutrition.