Soft Cheese Making

soft cheese

1 day class

Whether you have your own cow, goat, sheep, or use milk from a local dairy, making your own fresh, homemade dairy products is a unique and enjoyable culinary experience. Using our book, Soft Cheese Making – a Beginner’s Guide to Making Butter and Soft Cheeses at Home, our instructors will teach you how to make butter, cultured buttermilk, sour cream, cream cheese, cottage cheese, queso, goat chevre, ricotta, yogurt, labneh (a spreadable yogurt cheese) and a 30-minute mozzarella. We also show uses for whey (the by-product of cheese making). There is lots of hands-on experience and sampling (eat a light breakfast!) as well as cheeses to take home. At the end of the class, you’ll take home a book on cheesemaking as well as a jar of labneh, a pint of yogurt and a ball of mozzarella. (You may want to bring a small cooler with you if you have a long drive home.)

This day-long class can be taken on a Friday and followed by our Hard Cheese Making Workshop in which you can learn to make hard, aged cheeses. We provide all the equipment for the class and one of our books Soft Cheese Making for each student and will have cheese making supplies available for purchase (including dairy thermometers, rennet, cheesecloth, draining mats, soft cheese molds and citric acid).

Some comments by our students: “The class was taught in a way that I feel confident to go home and make all the cheeses that were taught.” — Texas “I have taken many cooking classes, but this surpasses anything I have experienced.” — Colorado “I fully enjoyed every moment here. Everyone was very nice, the grounds are beautiful.” — California “Timing was great. I liked that we used tools that you can find in any kitchen. Perfect! Great personal attention. I liked that we worked with the guide and got any questions from the process answered. It surpassed my expectation. It can’t get any better! Love the peace and sense of community and most of all the friendliness of all.” — Texas This class is from 9 a.m – 4:30 p.m.

Note: Since our workshops are specifically designed for adults, an individual must be 18 years old to enroll in a class. All students should wear practical work clothes and shoes. For your safety, we ask that you do not wear shorts or sandals to a class you are attending.

All our classes close 24 hours before the class date with the exception of classes that start on Monday, which will close the Friday before. If there's a class that closed early that you'd like to attend, please call us at 254-754-9620 to check for availability.

Product Description

Whether you have your own cow, goat, sheep, or use milk from a local dairy, making your own fresh, homemade dairy products is a unique and enjoyable culinary experience. Using our book, Soft Cheese Making – a Beginner’s Guide to Making Butter and Soft Cheeses at Home, our instructors will teach you how to make butter, cultured buttermilk, sour cream, cream cheese, cottage cheese, queso, goat chevre, ricotta, yogurt, labneh (a spreadable yogurt cheese) and a 30-minute mozzarella. We also show uses for whey (the by-product of cheese making). There is lots of hands-on experience and sampling (eat a light breakfast!) as well as cheeses to take home. At the end of the class, you’ll take home a book on cheesemaking as well as a jar of labneh, a pint of yogurt and a ball of mozzarella. (You may want to bring a small cooler with you if you have a long drive home.)

This day-long class can be taken on a Friday and followed by our Hard Cheese Making Workshop in which you can learn to make hard, aged cheeses. We provide all the equipment for the class and one of our books Soft Cheese Making for each student and will have cheese making supplies available for purchase (including dairy thermometers, rennet, cheesecloth, draining mats, soft cheese molds and citric acid).

Some comments by our students: “The class was taught in a way that I feel confident to go home and make all the cheeses that were taught.” — Texas “I have taken many cooking classes, but this surpasses anything I have experienced.” — Colorado “I fully enjoyed every moment here. Everyone was very nice, the grounds are beautiful.” — California “Timing was great. I liked that we used tools that you can find in any kitchen. Perfect! Great personal attention. I liked that we worked with the guide and got any questions from the process answered. It surpassed my expectation. It can’t get any better! Love the peace and sense of community and most of all the friendliness of all.” — Texas This class is from 9 a.m – 4:30 p.m.

Unless otherwise noted, the materials fee for our classes is included in the registration cost.
2018
March
23
Fri
Mar. 23rd
Status: Closed
Class full
2018
April
21
Sat
Apr. 21st
Status: Closed
Class full
2018
May
18
Fri
May. 18th
Total Registration Cost: $135
Status: Open
2018
June
22
Fri
Jun. 22nd
Total Registration Cost: $135
Status: Open
2018
September
21
Fri
Sep. 21st
Total Registration Cost: $135
Status: Open
2018
October
13
Sat
Oct. 13th
Total Registration Cost: $135
Status: Open
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Class Date

2018-09-21, 2018-05-18, 2018-10-13, 2018-06-22, 2018-03-23, 2018-04-21, 2018-01-19, 2017-10-27, 2018-02-03, 2017-10-14