In this class you'll learn quick and basic cheesemaking, as it is done in a modern farm kitchen. You'll use fresh goat's milk and store bought cow's milk in these cheeses. You'll learn to make fresh, soft cheeses, like Chevre, Paneer, and Farmer's Cheese. We'll work with cheese cultures and rennet. The class will also cover kefir and yogurt. You'll get handouts and links so you can build on the skills you learn to develop your own cheese recipes. Pre-registration required by Oct. 4, 2019. Class size is limited.
Meeting Place: Administration Building
10 am - 2 pm
Admission: Class and materials fee $30 due on registration
Taught by Jeanette Larson
