This class takes place at different addresses. Please call 510-927-3252 for exact location in Oakland.
This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures used and get hands-on practice making yogurt, a fresh cheese and a feta cheese. We talk about the hard cheese process, uses for whey and the history of cheesemaking. We will be working with cow milk, however all processes will work with other fresh (not ultra-pasteurized) milks. If you have access to fresh (not ultra-pasteurized or homoginzed) goat or sheep milk, please let us know!
