Learn quick and easy basic fresh cheese making that can be made with ingredients found in most kitchens. Topics will include resources, tips and how-to’s. Also included is digital handout for future use with recipes. You will also learn about homemade yogurt and acid-curdled cheese using everyday home ingredients and have a small cheese tasting to learn about different styles of cheeses and how they differ. This class includes info on equipment, sanitation, milk storage and handling, cultures, rennet, animal husbandry basics for dairy, raw vs pasteurized info, and more. Bring a bagged lunch. Class size is limited so register early.
4/9/22, Sa, 10:00 am-2:00 pm
$55 Instructor: Gordon