Intro to Cheesemaking On Farm Workshop - Saturday 22nd February 2020 11am-4pm
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:
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.