Intro to Home Cheese Making
| Sat, October 31, 2015 | 09:00 AM - 05:00 PM |
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Instructor: Linda Conroy
Join veteran cheese maker (close to two decades of experience) and whole food cook Linda Conroy and find out how simple it is to make cheese in your own kitchen. Explore this lost art and learn to make cultured butter, feta cheese, kefir, mozzarella and several varieties of soft cheese.
After learning to make kefir, we will transform this fermented milk beverage into soft spreadable cheese and a soft condiment that can be used in place of sour cream. You’ll also learn some cooking ideas for whey, a byproduct of cheese making. Students can build on this introduction to create many varieties of cheese at home.
Fee: $75 Individuals/$140 for a Pair or for the Cheese Weekend *Payment must be made with registration to hold your seat.
Includes: light lunch, samples, cheese to take home, recipes and a cheese culture to get you started.
On Sunday in the More Cheese Making: Cheddar and Gouda class participants will be guided through the process of making Cheddar and Gouda cheese with a focus on details.
From curd to press, you will be inspired to go home and try these yourself. Making a “home” cheese cave will be discussed and participants will leave with recipes, cultures and bottle of rennet to get them started. Samples will be provided during lunch and during the presentation
Seats are limited to the first 12 registrations.
