Saturday, February 23, 2019

• 11:00 AM  4:00 PM

In this course we will cover the basics of culturing milk and creating a range of dairy products in your own home.

We will cover:

• Sourcing milk

• Raw vs pasteurised milk

• Using cultures and rennets

• Fresh cheese making

• Basic ageing techniques

• Kefir and Kefir products

In addition to basic cheesemaking techniques, you will learn how to make fresh ricotta, halloumi, mozarella, provolone, goat's chevre and kefir.