Making Fresh Cheese with FARMcurious and the Barnard Club of Northern California - Thur, April 8, 2021 - 6pm
This is a private event intended exclusively for the Barnard Club of Northern California. Learn to make easy fresh chèvre (goat cheese) and fromage blanc (creamy, fresh cow's milk cheese) from an American Cheese Society Certified Cheese Professional in this fun, science-centric workshop!
Cheesemaking is easy and fun and these are two of the best starter cheeses. We'll be using store-bought milk and you'll have cheese in five easy steps. I use a science-based approach to talk about why we do what we do rather than just presenting a basic recipe. You'll have quick cheese with only 8 minutes of active time, fully ready to eat in 24 hours!
These are two of the best cheeses for gifting and entertaining and we'll cover some great ways to shape, flavor and present the cheese. It will become your favorite back-pocket entertaining trick for years to come.
You'll need to buy milk and have basic kitchen items (like a pot and spoon) for this workshop. After purchase you'll receive a document with the recipe and a detailed list of items to have on-hand for class.
Your purchase includes a cheesemaking kit with everything you need to make four batches. Please note that the deadline to have your kit mailed in time for class has passed. You can still register until April 8th if you are able to pickup the kit from a location near the Oakland Zoo. Simply purchase your ticket and include in the notes when you'd like to pick it up. We'll email you back with a contactless pickup address.
- Cheese culture for four batches (about 1 lb total) of cheese
- Cheese form for draining and shaping your curd
- Butter muslin for draining your curd
- Dairy Thermometer
Date: Thursday, April 8, 2021
Time: 6-7pm pacific
Price: The total price for this class will be about $44 ($40 plus tax)
Where: Zoom meeting information delivered after purchase.
This cheese will be ready to eat in 24 hours. I'm looking forward to seeing you in class!