Cooking Class on the Farm – Make your Own Cheese!

The day begins with morning tea and an introduction in the farmhouse, followed by a relaxed farm walk to visit the goats, see the gardens, say hi to the cows and chickens and pigs and geese and bees, before heading into the farm commercial kitchen to make cheese.

In a very small hands-on class, participants will learn how to make buttermilk ricotta, how to make labneh, how to make yoghurt (using the heirloom starter culture), and how to make fresh curd lactic-set cheese.

Participants take home ricotta, labneh and fresh curd cheeses including the hoop the ricotta is in, plus the heirloom yoghurt starter culture. Fresh warm buttermilk ricotta is tasted in class, which is one of life’s utter joys. All the notes and recipes are provided, plus the hands-on confidence to reproduce all the cheeses at home. Milk, temperatures and cultures are also discussed.

This class includes: morning tea, two course lunch, container of fresh ricotta, ricotta hoop, jar of marinated labneh, extra container of labneh, jar of yoghurt, lactic cheese, lactic cheese hoop, cheesemaking recipe booklet.