Cheese Making 101: Yogurt, Fresh Cheeses & Feta

Instructor: K.Ruby

Cost:$30-60 plus $10 supply fee to bring on the day of class
This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures used and get hands-on practice making yogurt, a fresh cheese and a feta cheese. We talk about the hard cheese process, uses for whey and the history of cheesemaking. We will be working with cow milk, however all processes will work with other fresh (not ultra-pasturized) milks. If you have access to fresh (not ultra-pasturized or homogrnized) goat or sheep milk, please let us know!