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Cheesemaking: Cheddar and Mozzarella- June 2022

$225.00$275.00

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.

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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.

Dates/Times

  • Saturday, June 4, 2022 – 9:00 am to 4:00 pm
  • Sunday, June 5, 2022 – 9:00 am to 4:00 pm

Instructor: Roberta Devers

Member Tuition: $200.00
Non-Member Tuition: $250.00

Material Fee: $25.00 Material Fee is added to the tuition fee in the shopping cart.

Location: AFS, 51 Main Street, Lake Luzerne, NY

Additional information

Member

Member, Non-Member

Join the Waiting List We are sorry, but this course is currently full. If space(s) become available, we will notify users in the order in which they requested to be added to the waiting list.