This is the perfect class for this interested how simple and easy it is to make cheese in your own kitchen. We will discuss and sample several simple cheeses that can be cultivated at home. After our discussion we will get to work making Mozzarella and Chevre. You’ll also learn some cooking ideas for whey, a byproduct of cheese making. Students can build on this introduction to create many varieties of cheese at home. While the class will focus on goat cheese, cheese made from milk will also be discussed.
Each student will take home a recipe, instruction and equipment packet. Students will also take home these they made in class. A good concise cheesemaking book is optional, but highly recommended.
Single W/Supply Fee