Yoghurt is a drink known and enjoyed for years. Originating in the Middle East, it was spread by the Turks through the Balkans and the rest of Europe. It contains many vitamins, trace elements and beneficial bacteria. The microorganisms reduce its lactose content, so people with lactose intolerance can also drink it. It is ideal with fruit, nuts and dried fruit, and features in many recipes.

Unfortunately, shop-bought yoghurts often contain additives such as pectin to thicken them or flavourings to “improve” the taste. Yoghurts kept for a long time in shop refrigerators also have far fewer active bacteria than fresh ones.

Homemade yoghurt is healthy, easy to make and delicious; above all, we know what we are eating. Join us as we show how we make it!

Many people interested in home cheesemaking do not realise how easy it is. They often give up before their first attempt, citing a lack of milk straight from a cow, a lack of time or simply a lack of confidence that it will work.

I would therefore like to show that any cheese can be made from milk bought in an ordinary grocery shop! Not just any milk, of course: to form a proper curd, it must have been gently pasteurised at no more than 75–80°C. Higher temperatures change the protein structure, weakening the action of rennet and preventing a curd from forming. Use refrigerated milk with a short shelf life, or fresh milk from a farmer if available.

Remember when butter lambs took pride of place on our Easter tables? Let us revive the tradition! We will show you in a few steps how to make Easter butter decorations. It is not difficult: join us!

Our shop offers several wooden butter moulds, handmade to a high standard in the Polish Tatra Mountains. There are lambs in five sizes, a cockerel, a hen and various other shapes, including flat stars and flowers. We will use the extra-large Lamb mould. Try the other moulds throughout the year, not only at Easter!

Parmesan is one of the world’s best-known cheeses, with a history dating to the 11th–12th centuries. It comes from northern Italy, around Parma and Reggio Emilia. Made from skimmed cow’s milk, it is hard and suitable for grating. In Italy it is still traditionally eaten with pasta and ravioli. It matures for at least a year, though some wheels are aged for as long as ten years.

It is one of the simpler cheeses to make at home. It is pressed under relatively light weights, about 10 kg per kilogram of cheese, without washing or kneading the curd. The cheesemaker’s main task is to heat the grains slowly and stir continuously to obtain the characteristic grainy, crumbly texture.

Cheesemaking workshops are ideal for beginners wishing to start making cheese at home. One such workshop took place on Saturday 20 February 2016 at Leszek Wodnicki’s Culinary Atelier in Szczecin.

Sixteen participants learned to make homemade Gouda under Gieno Mientkiewicz’s guidance. Cezary Szczupak also joined us with his outstanding cheeses from Kozie Frykasy farm. Jakub Krężel of Serowar.pl supplied the accessories and technical support.

You are warmly invited to read and enjoy our photo report!

On the weekend of 18–19 February 2017, the Pod Gruszą agritourism farm hosted a cheesemaking and breadmaking workshop, the second in the West Pomeranian Voivodeship.

During two intensive days, participants learned the secrets of making basic cheeses.

The first day began by making a Koryciński-style cheese together.