Cultured Dairy Products and Cheeses at Home
To be added to the wait list for "Cultured Dairy Products and Cheeses at Home", contact firstname.lastname@example.org include your full contact info, and state clearly the date of the workshop for which you want to register.
Instructor: Amanda Brooks-Clemeno is a high school biology teacher who applies scientific knowledge in preparing nutritious food from raw milk.
Milk products we will learn to make: Yogurt, Cultured Buttermilk, Sour Cream, Cottage Cheese, Crème Fraîche, Ricotta, Feta, Kefir, Queso Blanco, and a Hard Cheese.
This workshop provides information on how temperature and different cultures affect milk. Participants will learn to use homemade cheese-making equipment to make simple fermented raw milk products (yogurt, cultured buttermilk, sour cream), fresh culture-ripened cheeses (cottage cheese, ricotta, queso blanco) and renneted hard cheeses (feta and a basic hard cheese). Participants will learn the science behind cheese-making and gain the confidence to experiment and make their own creations at home.
Cummington Community House (View)
33 Main Street
Cummington, MA 01026