How does liquid milk become rich, creamy, and delicious cheese? The answer is both ancient and astonishingly simple — and in this hands-on afternoon workshop, we’ll explore it together through a full lineup of fresh, homemade cheeses.
Join our resident cheesemaker Ryan for an afternoon of curds, cultures, and culinary alchemy as we make an astonishing variety of cheeses right in the kitchen. We’ll start with Ricotta and Paneer, two simple and ancient cheeses that show how easily milk can be transformed. Then we’ll explore cultured varieties like Vache (Fromage Blanc) and Yogurt, and turn that yogurt into Labneh, a luscious, spreadable cheese that’s as versatile as it is delicious. Along the way, we’ll spin that same yogurt into Frozen Yogurt because the only thing better than dairy is dairy dessert.
We’ll also make old-fashioned Cottage Cheese, and even Junket, a nostalgic rennet-based dessert that’s nearly vanished from modern kitchens. Finally, we’ll master the quick-stretch magic of Mozzarella, and, time permitting, create its cream-filled cousin, Burrata.
You’ll learn the science and technique behind each transformation, how to source your ingredients, and how to continue your cheesemaking adventures at home with minimal equipment and maximum deliciousness.
This workshop is part cooking class, part food science experiment, and entirely delightful. Once you’ve made your own cheese, you’ll never look at a gallon of milk the same way again.
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