Home Creamery: Cultured Milk, Mozzarella, and Feta

Saturday, 3 November, 2018   9am - 4:30pm
Gays Mills, WI
14 spaces available

Instructor: Linda Conroy

Making cheese in your own kitchen is fun and easy. Discover how to create soft, spreadable cream cheese, mozzarella (traditionally stretched), feta, and paneer. Learn about fermented milk products like yogurt, kefir, and piima and how to transform them into delicious fresh cheese and cultured butter. Go home with simple instructions, recipes, a culture to get you started, and delicious cheese samples!

Date: 11/3/2018
Registration Deadline: 10/22/2018
Class Time: 9am - 4:30pm
Class Fee: $75
Material Fee: $20
Location: Gays Mills, WI

Viroqua Food Co-op Members receive a $10 discount on this course! Just enter your owner number in "other information" when registering as a VFC Member.

Course details and location directions will be emailed to you 1 week before the course. Please provide accurate contact information to ensure that you receive these details.

Tickets

Cost
Standard Registration
15 available until Mon 29 Oct 2pm
$95.00
VFC Member Registration
14 available until Mon 29 Oct 2pm
Viroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.
$85.00
Location
Staticmap

Gays Mills, WI