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Intro to Cheesemaking On Farm Workshop

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.