Cost of class $120, includes use of equipment and some supplies. You'll get a supply list from your teacher of items to bring with you to class, including four gallons of the milk you will be using when you will be making cheese at home, a pint of cream, some storage containers for your finished cheeses, and a cooler to keep milk and your finished cheese.
Add friend for $40. You'll share equipment, milk, etc.
taught by Jeanette Larson
Cheese making is a combination of necessity, to store milk protein for off seasons; a luxury, to have a delicious food; an enjoyable hobby to find what cool flavors you can create; a way to honor heritage and tradition; a connection to the land, the animals, and the plants that make the base of cheese. Cheese making can be challenging, frustrating, and time consuming.
But, mostly, cheese making can be fun.
In this class, we will play with turning milk into cheese. Every student will make their own Cottage Cheese, Cream Cheese, and Quick Mozarella to enjoy fresh. You will also make a Baby Brie to take home and age, with instructions for aging. We will use some of the whey from cheese making to make a community Mysost, or whey cheese, in a crockpot. These are all cheeses you can make with a minimum of equipment and no cheese press. Each student will have their own station with a cooktop and the equipment needed. Cultures and enzymes will be provided. You will make your own cheese to enjoy and take home with you.
We’ll start with basic milk handling hygiene; talk about and taste types of milk; go over some resources for good milk; and cover both the minimum equipment required, and some items that are really good to have.
We'll taste a wide variety of artisan cheeses and discuss how to make them.
Student will have the option of traveling to Havencroft Farm one afternoon after class to meet the dairy animals.
