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April 06, 2011

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Jenn @LeftoverQueen

Yep, cheesemaking! Also yogurt and kefir as well. Buratta would be awesome! :)I actually plan to make brunost, which is a Norwegian caramelized goat cheese. I used to eat it everyday when I lived in Norway. It is hard to find in the US. The one that is imported here is OK, but not great. I want mine to be great! :)

chef zadi

super cool! what will you do with the goat milk? make cheese? i've been looking for local goat milk to make buratta.

Jenn @LeftoverQueen

I butchered my first lamb this past fall in preparation for raising sheep and goats for dairy. The male offspring we will raise for meat. It is a very valuable skill. I still need to get in a lot more practice time! :)

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Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California