A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of cheese alongside an array of snacks.
Embrace the wonderful world of "pasta filata" cheeses by learning to stretch your own fresh mozzarella! Then learn the magic of nigella seeds as you make an Armenian String Cheese.
In this action-packed evening class, you will learn the basics of cheesemaking, including which milk to use, where to find cultures, and options for rennet and what makes a soft-ripened cheese variety unique in terms of the make process. You will also leave with a deeper understanding of the science behind the process - The San Francisco Milk Maid is an absolute well of information and inspiration!
Louella Hill, aka The San Francisco Milk Maid, first encountered cheesemaking while on a sheep farm in Tuscany over a decade ago. There she realized she could be part of the process all the way from sunlight to dinner plate. She never turned back. She's trained in Europe and the US though now works mainly with a 5-gallon pot in her own kitchen. Her forthcoming book on home cheesemaking, <i>Kitchen Creamery</i>, is due out by Chronicle Books this year.
Visit her at http://www.sfmilkmaid.com/