Cheesemaking 101: Yogurt, Ricotta & Feta

This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures and get hands-on practice making yogurt, a fresh cheese and a feta cheese. We talk about the hard cheese process, uses for whey and the history of cheese making. We will be working with cow’s milk, however all processes will work with other fresh (not ultra-pasteurized) milks.

Date:  Tuesday  April 4, 2018  6:30-9:30pm
Location: North Oakland

Cost: $40-90 sliding scale
12 supply fee should be brought the day of class (do not include in your sliding scale price)
please read our sliding scale guidelines before picking your price

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