Spend a day exploring the ancient magic of turning fresh milk into cheese in a relaxed "you can do this at home" setting with common kitchen implements. Hands on participation is the theme with explanations of the procedures and how they can be varied to create differing end results. Both "soft" fresh cheeses like Feta and Mozzarella and "hard" aged cheeses like Cheddar and Swiss will be covered. Enjoy a healthy, delicious "from the farm" lunch while swapping stories in the age-old tradition of gathering in Mom's kitchen. A non-obligatory farm tour to meet the cows and other farm animals will round out the day so dress accordingly relative to weather conditions. It’s a farm - this won’t be a stroll down a sidewalk so boots will be needed for this part. Also, we heat with wood and the floors can be chilly so bring slippers or other indoor footwear. And we have lots of dogs; you must like dogs to attend!
Please be prompt as class begins at 10:30 sharp with introductions, first steps, and an explanation of the legalities, politics, and nutritional benefits of raw milk.
Fee is 125.00 per person and includes soup or stew lunch, home made bread, and selections of farm made cheese. Lunch may or may not be vegetarian but will be gluten free except for the bread on which to spread golden rich farm made butter. Bring your own clean, lidded quart jars (2 or 3) to take home whey.
Sign up by texting 734-449-0247, or by emailing
cnV0aGVobWFuIHwgbGl2ZSAhIGNvbQ==. Pre-payment is required to hold your spot in the class but do not remit until your spot has been confirmed as space is limited. Send checks payable to Ruth Ehman at 7500 Trotters Lane, Whitmore Lk, 48189 or Venmo to farm partner Peter’s account @Peter-Stevens-14. PLEASE include your NAME and PHONE NUMBER in the text or email when signing up.
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