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 two fresh cheeses and a feta cheese. The class includes tons of stories and information about milk, 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.
Saturday June 5, 2021 10am-3pm
(Exact Timing of Sessions to be confirmed)
10-11:30 Intro to Home Cheesemaking. Ricotta
12:15-1:30 Rennet Cheeses & Whey: Feta
2-3:15 Cultured Bag Cheese: Labneh
Cost: Class is $50-100 sliding scale. Add $60 for your cheese kit which will include cheesemaking equipment and cultures for the class.
Please register by to receive kit in time and include your address in the comments if it is different than your PayPal address.
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