Cheese Making Workshop
These workshops teach home cheesemaking. You will learn to make (award winning-that's our grand champion ribbon in the photograph!) cheese at home in your kitchen with easily accesible and inexpensive tools. You do not need an elaborate "grade A" facility and expensive equipment to make great tasting cheese at home.
Of course, you can learn to make cheese without taking my class, but there are so many little things, and subtle nuances that you just don't pick up from a book. It is sort of like making bread, part technique, and part art. When I was learning to make cheese I searched for a class that was close by and affordable. I never found that class and ended up learning through trial and error from books. My hope is that I can save other people some of the grief that I went through, and perhaps even help them to have a fun, positive experience while learning to make cheese.
- 2010 Workshops will be held in accordance with demand. At present I am taking reservations for July 17th.
- Workshops are one day classes and are held on Saturdays.
- If you are interested in the 2010 workshops, please contact us. Send an email to register for a class.
- Cost is $125.00. A non-refundable deposit of $25.00 is required to hold your spot when you register.
- Start time is 12:00 Noon.
- Lunch will be served. (See below for menu.)
- Minimum of two participants required to hold workshop.
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THE FOLLOWING INFORMATION
IS COVERED IN THE WORKSHOP:
- The importance of the milk's origin
- Handling of milk
- Pro's and Con's of pasteurized/raw milk.
- Cultures - purchased vs. homemade
- Adjusting "recipes" to meet the unique needs of the milk you use.
- Hands on: Step By Step cheese making
- Workshop Schedule-all times are estimates
- 12:00 Introduction/Discussion
- 12:30 Cultures
- 12:30 Culturing the milk
- 12:30 Making Chevre
- 1:00 Lunch Break
- 1:30 Renneting Feta and Cheddar
- 2:30 Cutting Curds
- 2:45 Hang Feta
- 3:00 Desserts
- 3:30 Pressing Cheddar
- 4:00 Tour of Farm
- 5:00 Salting Feta
- 5:30 Adjourn
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THE LUNCH MENU
The menu is subject to change, and may fluctuate with the season or the temperament of my gardens.
APPETIZER
- Cheese Tray
- chevre
- feta
- cheddar
- crackers
- sliced apples
MAIN COURSE
BEVERAGES
- Herbal teas straight from the herb garden-hot or cold
- Pure water from our well (no chemicals from the water treatment plant!)
- Lemonade
DESSERT
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PARTICIPANTS WILL TAKE HOME THE FOLLOWING ITEMS:
- a copy of the book "Goats Produce Too! The Udder Real Thing"
- one cheese cloth
- recipes for the cheeses we make in the class
- 2 oz of liquid rennet
- a buttermilk culture
- samples of the cheeses they learn to make in the workshop
The following books are suggested for anyone interested in cheese making (these are for beginners, but good for experienced cheesemakers too):
GOATS PRODUCE TOO! The Udder Real Thing --Mary Jane Toth
HOME CHEESE MAKING --Ricki Carroll
Making Great CHEESE At Home --Barbara Ciletti
ITEMS TO PURCHASE FOR CHEESE MAKING
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