Kellers in Africa

our life in Zambia

Cheesemaking gone public

One of my favorite cheesemaking resources, www.cheesemaking.com, has a blog. The author interviewed me and posted a story! check it out here:
http://cheesemakinghelp.blogspot.com/2011/06/ashley-keller-making-cheese-in-zambia.html

If you’ve been wondering if we’re still alive or if the cannibals got us, the answer is both yes and no. The kids and I arrived in Zambia uneventfully (or as uneventful as a 30 hour flight itinerary with two toddlers can be). But since our arrival, we’ve had a real time with the local micro-wildlife. We’ve all had at least one or two bouts of tummy flus, “runny tummy”, etc. So, the “natives” are eating us from the inside out. We’re quickly getting better, however, and finally catching up on life in general (haha, that’s optimistic).

It’s really great being home again! The kids are particularly happy about all the friends right here in their yard and the fresh milk (consumption has quadrupled!) Oh, and Timothy is happy to finish being a temporary bachelor. : P

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a wife, a mommy, a missionary, a teacher, a writer. I'm living a colorful life in Africa.

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2 Comments

  1. April Holthaus

    June 15, 2011 at 5:27 pm

    Hi sweet friend. So glad to read this blog and know that you are not bored and that you have a new hobby. Very nice interview. Thinking of you all back in Zambia and wondering what is happening. When you have a moment, send me an email, OK?

  2. Ashley, I have a great cheese press that I made from PVC Pipe and pvc fittings. It is lightweight and presses nice and straight and square. Maybe your mom could ship the parts to you.

    Just use books or rocks in plastic bags or whatever you can inside of a box set on top. Bricks work well or rocks and dirt in a wooden box will do. Mine stays pretty stable with up to 200 pounds (the weight needed for really hard cheeses).

    OR it can be made from galvanized pipe as well. If you send me an e-mail address, I will send the jpg file so you can see it or you can look at it on my facebook page.

    I’ve been making cheese for a couple years. I started in Korea because finding good cheese there was really difficult.

    I’ve also got some recipes for mesophillic and thermophillic cultures and I think I can find instructions for making rennet. (However, you can get it shipped if it is shipped packed in air tight bags (vacuum sealed) then put inside of a glass container or sealed inside of a can.

    While I was in Korea, a friend who had took my rennet to a tuna cannery and they put it in a tuna can for me and sealed the top. It looked like a can of tuna. It kept the bugs out really well.

    Another time a friend of mine sealed it in vacuum sealed bags with silicone packets (like they put in pill bottles) and then vacuum sealed it in a canning jar with a vacuum sealer. (No heat) Then put it in a box with foam peanuts and mailed it to me. The box arrived three months later. The box was all beat up, but the jar inside was fine.

    Sara Avrams

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