A hands-on workshop in basic home cheese making. In this two-day workshop we’ll be using simple equipment you may already have at home to make a jack cheese the first day, press overnight, then finish the second. In addition, we will also make feta, yogurt, a lactic cheese, quick mozzarella, ricotta (a whey cheese) and butter, depending on the interests of the class. This workshop will concentrate on basic cow cheeses using grocery store milk but will also delve briefly into goat cheese. Basic use of ripening cultures and rennet and milk chemistry will be covered. You will go home with cheese that you’ve made!
Offered: 2016 – January 23 & 24, March 5 & 6, April 23 & 24 [NOTE change of April date]
Fee: $300 single $575/couple or 2 family members (one set of handouts)
$50 deposit (nonrefundable) due at the time of registration. Snail Mail option: download and print Registration Form. We accept cash, check, money order or credit/debit/paypal.