For my first live demonstration I chose to make Feta cheese since it was relatively easy and a perfect rennet coagulated cheese for the beginning cheesemaker to tackle. I wanted to discuss the results from using live starter culture instead of direct acidification, show what a clean break looks like, and walk through the process of cutting and cooking curds. I felt the demonstration went really well, and strangely no one complained about my long winded food science talk of enzymes and proteins. Blogger "Food and Books and Stuff" posted a lovely review on her blog.
I adapted a Feta recipe I received in the class "A Practical Introduction to Cheesemaking" which I took at Oregon State University. I added an introduction that covered home cheesemaking equipment and sanitation, edited it until it fit on the front and back of a single sheet of paper, and used the results as a handout. You can download it from the Joy of Home Cheesemaking site for your own first attempt at rennet coagulated cheese.
Due to the leftovers from the class and the trial makes I did in preparation, my family has a lot of Feta to consume. Weekends are my turn to make dinner, so I am making Spanakopita.