Description
The making of a feta style cheese will be demonstrated. We’ll be using goats’ milk, as is traditional, but you will also learn how to pack flavour into feta made from cow’s milk. Both goat and cow feta made by me will be available for tasting on the day. You’ll also learn how to store and age your cheese, both in brine and oil, without it going soft or even disintegrating on you! Plus have the opportunity to marinate some feta in oil to take home too.
The making of whole milk ricotta will be demonstrated in the “down time” when we are waiting for the feta milk to culture up and also set curd.
I will also show you how to make sour cream, so simple you’ll never buy sour cream from the supermarket again plus cultured butter. Culturing your cream prior to turning it into butter will speed up your butter making process and give you the additional health benefits of a fermented food.
This class is a down-to-earth practical demonstration on how to make cheese in your home kitchen.
7 to 8 people per class.
The class will start at 12.30 pm and will finish around 4.30/5 pm. Classes are held in our home kitchen at 3/1314 West Coast Road, West Melton.
