Mary Jane Toth Publishes New Book: "A Cheesemaker's Journey"
Mary Jane Toth of Coleman, MI, chronicles her thirty years of cheesemaking in her new book "A Cheesemaker's Journey." Toth fell into cheesemaking accidentally when she took in a neighbor's goat in 1982. She's had a long journey and many jobs, but now she teaches cheesemaking classes and works as a cheese specialist for Hoegger Supply.
Key pieces of equipment for the cheese-maker’s kitchen are stainless-steel pots. The average person makes a gallon or two of cheese at a time, but Toth has a five-gallon pot so she can make a bigger batch. Toth said cheese makers don’t have to spend a lot of money on fancy gadgets. There’s no need for a curd knife to reach down to the bottom of the pot to cut the curds. A long spoon or knife work, too. When it’s time to hang up the curds to drain, Toth makes a square piece of cloth from a pillowcase with the sides cut open. She ties the “curd bag” up with a shoelace, sets a dish under the bag and lets the whey – the liquid part of the milk – drain into the dish. Cheese cloth works well for the bag, but a pillow case is something easily available at home.