What can I say, I love Efrat
You know that you are doing something right when you are back in the same city, and the same house that you were in a month earlier doing another Kosher Cheese making workshop. I think that Efrat is going to become the kosher home cheesemaking center the way that people are so excited there about making their own cheese.
I can’t say thank you enough to the host of this event two times in a row now. As I was not given permission to put her name online, those that have been in the two workshops or have read her advertisement about the workshops know who I am speaking about, and a big thank you for the hard work and continued hard work you are doing to make kosher cheesemaking alive in Efrat.
The big difference between this time and then, was that there were no rockets (at least getting there) and we were al able to be above ground making cheese the entire time.
As I mentioned in my last post, one of the great things about traveling around the country to do these workshops is the ability to meet wonderful people. It was truly a real treat to have a professional pizza maker in the crowd. The owner of Pizzeria Efrat was there to learn to make fresh Mozzarella and Ricottoa. She even wrote to me to say that she had made fresh Mozzarella and Ricotta for the Shabbat that followed the workshop and the guests were very pleased with her creations.
The other thing that I notice is that there people that are always wanting to help koshercurds.com and the kosher cheesemaking workshops become bigger and bigger. There was a participant who is a social media expert and while the workshop was going on she was taking photos and letting people in the states know what she was doing in real time. She then offered from the bottom of her heart to help koshercurds.com establish themselves in the social media world. I can’t express how touched and moved I was to have someone really want to help koshercurds.com get the word out that one can truly make kosher cheese at home. THR, I thank you. To the right you can see a beautiful set of curds that are being cut.
Now one of the things that happen in almost every workshop is what I call the LYR (Low Yield Result). Why this happens, I don’t know. Does it happen, yes. Did it happen in this workshop, yes. I have to admit it really is disheartening to see someone put all of their energy and love into making a cheese and at the end they get a low yield. This can happen from many things, but with making Ricotta it usually happens when the curds have either been stirred too hard, or too fast. How do I handle this problem? I let the participant know that the mozzarella that they are going to make will be amazing. This is a guarantee. And you know what, IT IS AMAZAING and the smile is put back on there face.
In the mean time, just smile and say Kosher CHEESE!