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
14 in stock