Cheese Making, January 13, 2018

cheesemaking2.jpg
cheesemaking2.jpg

Cheese Making, January 13, 2018

60.00

In this four-hour class, students will have a hands-on experience in making a variety of cheeses. This cheese making class will start with the making of feta cheese using local goat's milk if available. From there, students will make jack cheese using cow's milk, than use the whey for ricotta. Samples of the cheese will be presented with some apples and crackers during the course. At the end of the course, students will take home feta and ricotta cheese. Along with the cheese, students will also receive muslin cloth, mesophilic starters for making cheese, and all the recipes. The making of chevre cheese and, time permitting, mozzarella will also be discussed. This course will be taught with the focus of being able to make cheese using common kitchen equipment. Please bring a few pint containers to bring cheese home in.

Please Note: this class will be held at Diana’s home kitchen at 919 Post Road in Bowdoinham. Students should go directly there.

Minimum Class Size: 4

Maximum Class Size: 8

Dates & Times: Saturday, January 13, 2018, 9 am to 1 pm

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Instructor: Diana Mosher