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).
This class is from 9 a.m – 4:30 p.m.
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.