BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Adirondack Folk School - ECPv6.15.12.2//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://adirondackfolkschool.org X-WR-CALDESC:Events for Adirondack Folk School REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20251018T100000 DTEND;TZID=America/New_York:20251018T140000 DTSTAMP:20260417T022849 CREATED:20241211T165125Z LAST-MODIFIED:20241211T165125Z UID:10002563-1760781600-1760796000@adirondackfolkschool.org SUMMARY:Learn to Make Fresh Cheeses DESCRIPTION:Internationally known cheesemakers Sheila Flanagan and Sal Speights return for this second course in the Art of Cheesemaking. In this course students will learn to make fresh cheeses including chevre\, fromage frais\, and fromage blanc. This class will also include discussion of flavoring and packaging variations. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/learn-to-make-fresh-cheeses-3/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/NM-Cheese.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250913T120000 DTEND;TZID=America/New_York:20250913T140000 DTSTAMP:20260417T022849 CREATED:20241211T165125Z LAST-MODIFIED:20241211T165125Z UID:10002562-1757764800-1757772000@adirondackfolkschool.org SUMMARY:The History of Artisan Cheese in New York DESCRIPTION:In this class students will take a trip through history as they learn about how Artisan Cheese developed from the 1800s through the present day. Students will have the opportunity to taste many of the New York cheeses discussed. Specific focus will be placed on the Adirondack Crescent Region. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/the-history-of-artisan-cheese-in-new-york-3/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/NM-Cheese.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250823T100000 DTEND;TZID=America/New_York:20250823T140000 DTSTAMP:20260417T022849 CREATED:20241211T165124Z LAST-MODIFIED:20241211T165124Z UID:10002561-1755943200-1755957600@adirondackfolkschool.org SUMMARY:Bloomy Rind Soft Cheeses DESCRIPTION:Taught by Sheila Flanagan and Sal Speights\, both internationally awarded cheesemakers\, known for creative semi-aged cheeses\, this course will focus on all the simplest aspects of cheesemaking and the vast variety of cheeses that can be made based on different cultures\, rennets\, additives and mechanical processing methods. Students will learn how to make bloomy rind cheeses\, age\, and inoculate them and how to add variations to their cheese. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/bloomy-rind-soft-cheeses-3/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/NM-Cheese.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250614T090000 DTEND;TZID=America/New_York:20250614T160000 DTSTAMP:20260417T022849 CREATED:20241211T165137Z LAST-MODIFIED:20241211T165137Z UID:10002564-1749891600-1749916800@adirondackfolkschool.org SUMMARY:Pizza Making & Beer Brewing DESCRIPTION:Come learn the fundamentals of working with an open-air wood-fired oven as well as fermentation\, while making your own pizza and brewing your own beer. All pizza oven tools and ingredients will be provided. Beer kits will include everything needed to make and take home your own one-gallon batch of beer. Other brewing equipment will be provided. URL:https://adirondackfolkschool.org/event/pizza-making-beer-brewing-3/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Pizza-Making-Riihimaki.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241019T100000 DTEND;TZID=America/New_York:20241019T140000 DTSTAMP:20260417T022849 CREATED:20231207T193333Z LAST-MODIFIED:20231207T193333Z UID:10002100-1729332000-1729346400@adirondackfolkschool.org SUMMARY:Learn to Make Fresh Cheeses DESCRIPTION:Internationally known cheesemakers Sheila Flanagan and Sal Speights return for this second course in the Art of Cheesemaking. In this course students will learn to make fresh cheeses including chevre\, fromage frais\, and fromage blanc. This class will also include discussion of flavoring and packaging variations. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/learn-to-make-fresh-cheeses-2/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Art-of-Cheesemaking-101-Flanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240914T120000 DTEND;TZID=America/New_York:20240914T140000 DTSTAMP:20260417T022849 CREATED:20231207T193323Z LAST-MODIFIED:20231207T193323Z UID:10002099-1726315200-1726322400@adirondackfolkschool.org SUMMARY:The History of Artisan Cheese in New York DESCRIPTION:In this class students will take a trip through history as they learn about how Artisan Cheese developed from the 1800s through the present day. Students will have the opportunity to taste many of the New York cheeses discussed. Specific focus will be placed on the Adirondack Crescent Region. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/the-history-of-artisan-cheese-in-new-york-2/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Art-of-Cheesemaking-101-Flanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240824T100000 DTEND;TZID=America/New_York:20240824T140000 DTSTAMP:20260417T022849 CREATED:20231207T193322Z LAST-MODIFIED:20231207T193322Z UID:10002098-1724493600-1724508000@adirondackfolkschool.org SUMMARY:Bloomy Rind Soft Cheeses DESCRIPTION:Taught by Sheila Flanagan and Sal Speights\, both internationally awarded cheesemakers\, known for creative semi-aged cheeses\, this course will focus on all the simplest aspects of cheesemaking and the vast variety of cheeses that can be made based on different cultures\, rennets\, additives and mechanical processing methods. Students will learn how to make bloomy rind cheeses\, age\, and inoculate them and how to add variations to their cheese. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/bloomy-rind-soft-cheeses-2/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Art-of-Cheesemaking-101-Flanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240615T090000 DTEND;TZID=America/New_York:20240615T160000 DTSTAMP:20260417T022849 CREATED:20231207T193336Z LAST-MODIFIED:20231207T193336Z UID:10002102-1718442000-1718467200@adirondackfolkschool.org SUMMARY:Pizza Making & Beer Brewing DESCRIPTION:Come learn the fundamentals of working with an open-air wood-fired oven as well as fermentation\, while making your own pizza and brewing your own beer. All pizza oven tools and ingredients will be provided. Beer kits will include everything needed to make and take home your own one-gallon batch of beer. Other brewing equipment will be provided. URL:https://adirondackfolkschool.org/event/pizza-making-beer-brewing-2/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Pizza-Making-Riihimaki.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231021T100000 DTEND;TZID=America/New_York:20231021T140000 DTSTAMP:20260417T022849 CREATED:20221214T224707Z LAST-MODIFIED:20221214T224707Z UID:10001809-1697882400-1697896800@adirondackfolkschool.org SUMMARY:Learn to Make Fresh Cheeses DESCRIPTION:Internationally known cheesemakers Sheila Flanagan and Sal Speights return for this second course in the Art of Cheesemaking. In this course students will learn to make fresh cheeses including chevre\, fromage frais\, and fromage blanc. This class will also include discussion of flavoring and packaging variations. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/learn-to-make-fresh-cheeses/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Art-of-Cheesemaking-101-Flanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230930T090000 DTEND;TZID=America/New_York:20230930T160000 DTSTAMP:20260417T022849 CREATED:20221214T224708Z LAST-MODIFIED:20230906T144339Z UID:10001810-1696064400-1696089600@adirondackfolkschool.org SUMMARY:Pizza Making & Beer Brewing DESCRIPTION:Come learn the fundamentals of working with an open-air wood-fired oven as well as fermentation\, while making your own pizza and brewing your own beer. All pizza oven tools and ingredients will be provided. Beer kits will include everything needed to make and take home your own one-gallon batch of beer. Other brewing equipment will be provided. URL:https://adirondackfolkschool.org/event/pizza-making-beer-brewing/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Pizza-Making-Riihimaki.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230916T120000 DTEND;TZID=America/New_York:20230916T140000 DTSTAMP:20260417T022849 CREATED:20221214T224705Z LAST-MODIFIED:20221214T224705Z UID:10001808-1694865600-1694872800@adirondackfolkschool.org SUMMARY:The History of Artisan Cheese in New York DESCRIPTION:In this class students will take a trip through history as they learn about how Artisan Cheese developed from the 1800s through the present day. Students will have the opportunity to taste many of the New York cheeses discussed. Specific focus will be placed on the Adirondack Crescent Region. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/the-history-of-artisan-cheese-in-new-york/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Art-of-Cheesemaking-101-Flanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230826T100000 DTEND;TZID=America/New_York:20230826T140000 DTSTAMP:20260417T022849 CREATED:20221214T224651Z LAST-MODIFIED:20221214T224651Z UID:10001806-1693044000-1693058400@adirondackfolkschool.org SUMMARY:Bloomy Rind Soft Cheeses DESCRIPTION:Taught by Sheila Flanagan and Sal Speights\, both internationally awarded cheesemakers\, known for creative semi-aged cheeses\, this course will focus on all the simplest aspects of cheesemaking and the vast variety of cheeses that can be made based on different cultures\, rennets\, additives and mechanical processing methods. Students will learn how to make bloomy rind cheeses\, age\, and inoculate them and how to add variations to their cheese. Please note: Students will check in at the Folk School\, 51 Main Street\, Lake Luzerne\, NY. They will then travel to Nettle Meadow’s Plant/Tasting Room 1256 Lake Ave.\, Lake Luzerne\, NY for the duration of the class. URL:https://adirondackfolkschool.org/event/bloomy-rind-soft-cheeses/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Art-of-Cheesemaking-101-Flanagan.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220918T090000 DTEND;TZID=America/New_York:20220918T160000 DTSTAMP:20260417T022849 CREATED:20220217T234600Z LAST-MODIFIED:20220217T234600Z UID:10001575-1663491600-1663516800@adirondackfolkschool.org SUMMARY:Fermented Foods DESCRIPTION:The process of lactic-acid fermentation increases vitamins\, enzymes and beneficial bacteria naturally present in good whole\, fermented and culturally traditional foods. Roberta is hoping to inspire you to include all of this in all diets as a way to introduce healthier options for optimal digestive functioning. In this good for your gut class\, you will learn how to make kombucha\, kefir\, sourdough starter (for bread baking)\, cultured butter and sauerkraut. URL:https://adirondackfolkschool.org/event/fermented-foods/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Fermented-Foods-Devers-scaled.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220917T100000 DTEND;TZID=America/New_York:20220917T140000 DTSTAMP:20260417T022849 CREATED:20220217T234817Z LAST-MODIFIED:20220217T234817Z UID:10001636-1663408800-1663423200@adirondackfolkschool.org SUMMARY:The Art of Cheesemaking: 102 DESCRIPTION:Internationally known cheesemakers Sheila Flanagan and Sal Speights return for this second course in the Art of Cheesemaking. This time they will talk about the methods for making mixed milk cheeses and the art of washed rind and hard natural cheeses. The first half of the class will discuss: differences between cow\, goat and sheep milk and how the different compositions of those milks change the quality of the cheese\, seasonality and adjustments to starter cultures and rennet to accommodate the amount of each milk that is available\, financial/business considerations in producing mixed milk cheeses\, the vast variety of washed and hard natural cheeses – finding your niche. The second half of this course will provide time to put your knowledge to work by making a mixed milk cheese. Sheila and Sal will provide tips on how to care for your mixed milk cheese at home and tips to try to convert your mixed milk cheese into a washed rind cheese. URL:https://adirondackfolkschool.org/event/the-art-of-cheesemaking-102/ LOCATION:NY CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/NM-Cheese.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220813T100000 DTEND;TZID=America/New_York:20220813T140000 DTSTAMP:20260417T022849 CREATED:20220217T234816Z LAST-MODIFIED:20220217T234816Z UID:10001634-1660384800-1660399200@adirondackfolkschool.org SUMMARY:The Art of Cheesemaking: 101 DESCRIPTION:The Art of Cheesemaking:101 is being taught by Sheila Flanagan and Sal Speight\, both internationally awarded cheesemakers\, known for creative semi-aged cheeses. This course will focus on all of the simplest aspects of cheesemaking and the vast variety of cheeses that can be made based on different cultures\, rennets\, additives and mechanical processing methods. Shelia and Sal will highlight such topics as: importance of cheese starter culture and how different cultures dictate cheesemaking steps\, varieties of rennet and their pros and cons\, eight steps of cheesemaking and how each affects the final product\, categories of cheese from fresh to semi aged to hard cheeses and all their sub categories\, what makes cheese artisan and the constant clash with regulations and food safety consideration. Students will then put their knowledge to work by making a semi-aged cow’s milk cheese. Tips on how to care for your semi-aged cheese at home will end this well-rounded class taught by the cheesemakers at Nettle Meadow Farm. URL:https://adirondackfolkschool.org/event/the-art-of-cheesemaking-101/ LOCATION:NY CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/NM-Cheese.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220710T090000 DTEND;TZID=America/New_York:20220710T160000 DTSTAMP:20260417T022849 CREATED:20220217T234446Z LAST-MODIFIED:20220217T234446Z UID:10001562-1657443600-1657468800@adirondackfolkschool.org SUMMARY:Cheesemaking: Chevre\, Valencay and Crottin DESCRIPTION:Come and learn to make Chevre\, Aged Chevre\, Valencay\, and Crottin the traditional way. We will learn to make our own cultures rather than using laboratory produced cultures and will even discuss how to make homemade rennet. We will also make yogurt and cultured butter. All products will be made using organic\, grass-fed\, raw milk. It is recommended that you purchase (and review) the book\, “The Art of Natural Cheesemaking”\, by David Asher. This class is a combination of demonstration and hands on. URL:https://adirondackfolkschool.org/event/cheesemaking-chevre-valencay-and-crottin-2/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Cheesemaking-Devers.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220709T090000 DTEND;TZID=America/New_York:20220709T160000 DTSTAMP:20260417T022849 CREATED:20220217T234446Z LAST-MODIFIED:20220217T234446Z UID:10001560-1657357200-1657382400@adirondackfolkschool.org SUMMARY:Cheesemaking: Chevre\, Valencay and Crottin DESCRIPTION:Come and learn to make Chevre\, Aged Chevre\, Valencay\, and Crottin the traditional way. We will learn to make our own cultures rather than using laboratory produced cultures and will even discuss how to make homemade rennet. We will also make yogurt and cultured butter. All products will be made using organic\, grass-fed\, raw milk. It is recommended that you purchase (and review) the book\, “The Art of Natural Cheesemaking”\, by David Asher. This class is a combination of demonstration and hands on. URL:https://adirondackfolkschool.org/event/cheesemaking-chevre-valencay-and-crottin/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Cheesemaking-Devers.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220611T090000 DTEND;TZID=America/New_York:20220611T160000 DTSTAMP:20260417T022849 CREATED:20220217T234532Z LAST-MODIFIED:20220217T234532Z UID:10001344-1654938000-1654963200@adirondackfolkschool.org SUMMARY:Pizza Making and Beer Brewing DESCRIPTION:Come learn the fundamentals of working with an open-air wood-fired oven as well as fermentation\, while making your own pizza and brewing your own beer. All pizza oven tools and ingredients will be provided. Beer kits will include everything needed to make and take home your own one-gallon batch of beer. Other brewing equipment will be provided. URL:https://adirondackfolkschool.org/event/pizza-making-and-beer-brewing/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Pizza-Making-Riihimaki.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220605T090000 DTEND;TZID=America/New_York:20220605T160000 DTSTAMP:20260417T022849 CREATED:20220217T234445Z LAST-MODIFIED:20220217T234445Z UID:10001558-1654419600-1654444800@adirondackfolkschool.org SUMMARY:Cheesemaking: Cheddar and Mozzarella DESCRIPTION:Come and learn to make Cheddar\, Mozzarella\, and Whey Ricotta the traditional way. We will learn to make our own cultures rather than using laboratory produced cultures and will even discuss how to make homemade rennet. We will also make yogurt and cultured butter. All products will be made using organic\, grass-fed\, raw milk. It is recommended that you purchase (and review) the book\, “The Art of Natural Cheesemaking”\, by David Asher. This class is a combination of demonstration and hands on. URL:https://adirondackfolkschool.org/event/cheesemaking-cheddar-and-mozzarella-2/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Cheesemaking-Devers.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220604T090000 DTEND;TZID=America/New_York:20220604T160000 DTSTAMP:20260417T022849 CREATED:20220217T234444Z LAST-MODIFIED:20220217T234444Z UID:10001556-1654333200-1654358400@adirondackfolkschool.org SUMMARY:Cheesemaking: Cheddar and Mozzarella DESCRIPTION:Come and learn to make Cheddar\, Mozzarella\, and Whey Ricotta the traditional way. We will learn to make our own cultures rather than using laboratory produced cultures and will even discuss how to make homemade rennet. We will also make yogurt and cultured butter. All products will be made using organic\, grass-fed\, raw milk. It is recommended that you purchase (and review) the book\, “The Art of Natural Cheesemaking”\, by David Asher. This class is a combination of demonstration and hands on. URL:https://adirondackfolkschool.org/event/cheesemaking-cheddar-and-mozzarella/ LOCATION:Adirondack Folk School\, 51 Main St.\, Lake Luzerne\, NY\, 12846\, United States CATEGORIES:Cooking & Foods ATTACH;FMTTYPE=image/jpeg:https://adirondackfolkschool.org/wp-content/uploads/2022/01/Cheesemaking-Devers.jpg END:VEVENT END:VCALENDAR