This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures and get hands-on practice making a fresh cheese, a feta cheese and a mozzarella. We talk about the hard cheese process, uses for whey and the history of cheese making. We will be working with cow’s milk, however all processes will work with other fresh (not ultra-pasteurized) milks.
When: Tuesday April 3, 2018 6:30-9:30pm
Where: Fruitvale
How Much: $45-90 sliding scale Plus $15 supply fee to be brought in cash on the day of class.
show less
When: Tuesday April 3, 2018 6:30-9:30pm
Where: Fruitvale
How Much: $45-90 sliding scale Plus $15 supply fee to be brought in cash on the day of class.
This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures and get hands-on practice making a fresh cheese, a feta cheese and a mozzarella. We talk about the hard cheese process, uses for whey and the history of cheese making. We will be working with cow’s milk, however all processes will work with other fresh (not ultra-pasteurized) milks.
When: Tuesday April 3, 2018 6:30-9:30pm
Where: Fruitvale
How Much: $45-90 sliding scale Plus $15 supply fee to be brought in cash on the day of class.
read more
When: Tuesday April 3, 2018 6:30-9:30pm
Where: Fruitvale
How Much: $45-90 sliding scale Plus $15 supply fee to be brought in cash on the day of class.
show less
Date/Times:
-, Oakland, CA 94608
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