Intro to Cheesemaking: The Online Course
If you walk into my kitchen on any given day, you will find a range of bags, pots, bowls and moulds lining my countertops. Each and every one will be filled to the brim with goat's or cow's milk from our herd in various states of fermentation (or consumption).
This online course is the accumulation of that knowledge - my top tips and tricks for making cheese in your own home. This course will focus on fresh and unaged cheese (though we will cover the aging process) and through a range of written and video tutorials, we will cover:
- The basic principles of dairy fermentation
- Understanding milk
- Harnessing bacteria
- Making paneer
- Cheat's ricotta
- Making kefir and using it in cheesemaking
- 30 minute mozarella
- Yoghurt and Lebneh
- Cultured butter
The lessons will be hosted on a password protected site and include a mix of written, photographed and video step by steps. Each lesson will also include a printable PDF.
When you order, you will receive a PDF with the course joining instructions. Upon purchase, you will get instant, full access to the course to work through at your own pace. Please be sure to save the login details somewhere safe.
Course re-launches on the 1st of June, with lessons released weekly for 3 weeks. There is no pressure to keep up, just work through the course at your own pace. Previous buyers will receive access to the updated course at no extra cost. You will receive login details and a materials list a few days before the course goes live.
The course is available to work through at any time. You will also have lifetime access to both the course and our Life in the Making Facebook group for any follow up questions. You will receive an email with login details when you purchase the course.
You can also purchase the cheesemaking kit that includes all of the materials required for this course.