www.youtube.com/chann..._a4MrFYJ1A

Hi Margareth, thank you for your kind words. We would advice to eat it on a piece of toasted bread first. You could use it for croissants but it all depends on how practiced you are at this stage in making them. Often your first try at making croissants ends up in a bit of a disappointment.

Hello Joana, thanks! Our next project is to get some kefir!

Hello RVW, we never used the left over buttermilk. We tried it as a beverage however we did not care much for the taste.

Theoretically, the buttermilk left over would have active lactobacillus cultures, right? That could be used, I think, to create a starter of sorts for future butter making. I might just have to experiment…

RVW

You can both use single or double cream. However the higher fat content in double cream will give you a higher butter yield, so I would advice to use double cream. The cream we can get here in the Neherlands has a fat content which sits between your single and double cream. Give it a try it is very fulfilling to make your own butter!

Thanks

Can you tell us which cheese you used to make? Sounds great.

Thanks for all the extra info and your enthusiasm! We are definitely going to take a look at the cheese forum. And historical Dutch cheeses, that sounds intriguing. Do not know much about that!
Great you are also able to visit De Zandhaas. I guess you have also seen our flour experiment comparing flour from different mills?! www.weekendbakery.com/posts...ent-mills/
Zandhaas is still a firm favorite and happy we live close enough to go and buy our flour there.
Hope to do some more experimenting soon….

Marieke

There is a lot of local and relevant information at the zelfkaasmaken forum if you are interested in exploring. There are many sites in English with excellent information but the reason I regularly check the Dutch site is because it contains info about historical Dutch cheeses and methods of cheese making (in addition to the more international stuff, of course). One reason you are among my favorite bloggers is because of how much research you’ve done in Dutch flours and locally produced grains (as a matter of fact, I discovered you guys months ago when I bought a banneton at the same mill you purchase from). The zelfkaasmaken forum, in a sense, is an extension of what you do with bread and baking but applied to cheese, documenting Dutch processes, milks, farms, etc. There is so much to learn from and so little time! *sigh*

Happy fermenting and experimenting for you as well!

This kaaszuursel sounds like something we have to investigate. Thank you so much for sharing your tips. We would love to try and make our own mozzarella. Till now we only made sour cream and Indian paneer, so there is a lot to discover.
We also make (water) kefir and have used it in bread baking too, but not enough to say something very useful about it other than that it worked and produced a good loaf. I guess you have heard about or no doubt own the book ‘wild fermentation’ by Sandor Katz?! Lots more to ferment, if only there were more hours in the day!

Happy fermenting!

Ed & Marieke