In this two-day cheese making class you'll make at least three different cheeses to take home. We'll focus on goat's milk, but can use cow's milk or sheep's milk if you bring them.
You'll learn to study recipes and adapt them for your style.
The first day we'll cover cleanliness and sanitizing. We'll make and press a farmer's, or paneer style cheese, and set a lactic cheese to culture overnight.
The second day you'll drain your chevre or other lactic cheese, and make a hard cultured cheese to finish pressing and aging at home.
You'll bring your own milks, and any amendments you'd like to add to your cheese. All cultures and rennet are supplied. Pans, molds, utensils and simple press are available for use in the class.
The cost of this class is $120. Pay at the start of class.
Class is limited to 6 students. You must pre-register.
To sign up, email Jeanette Larson at
amVub250aGVmYXJtIHwgZ21haWwgISBjb20=. You'll receive further class information in your confirmation reply.
Call Jeanette at 870-213-5083 if you have questions about this class.
Also check out other Workshops in Mountain View.
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