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Natural Cheesemaking 101 is unfortunately unavailable

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Price:
$125
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Includes ingr, supplies & tastings. Class held at an Eastside LA location, details upon registration
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Description
Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 16
Teacher: David Asher

What you'll learn in this cheese making class:

NOTE: This is a prerequisite for Natural Cheesemaking 102

Explore the world of cheesemaking without the use of laboratory-grown, freeze-dried cultures based on the teachings of celebrated cheesemaker David Asher, author of The Art of Natural Cheesemaking. In this introduction to the world of natural cheesemaking, fermented and cultured milk are the basis for all the items you’ll learn to make.

Milk Tasting
Experience our "blind" milk-tasting, a "Milk Flight" in which we'll learn about good milk sources and why they make the best cheese.

Kefir
Kefir is a healthy and delicious cultured dairy drink similar to yogurt and is also the basis for making most natural cheeses. You’ll start a batch in class, learn how to flavor it and take home your own starter culture to create cheeses on your own.

Yogurt
You can make better tasting yogurt at home, flavor it any way you want and pay half the price of store-bought. By sourcing the best milk and using a complex starter culture, you’re already way ahead of any commercial yogurt brand. Learn the Institute's easy, step-by-step method and go home with some heritage starter culture, enough to start your first batch of yogurt at home.

Aged Labneh Cheese
Labneh is a fresh, Middle Eastern-style cheese made from yogurt taken a stage or two beyond Greek Yogurt. We'll use fresh yogurt to make this simple cheese. Eat it right away by spreading it on toast with jam for breakfast, or add black pepper, oregano, za'atar or fresh thyme and age for 1-3 months to make a super-simple semi-hard cheese.

Crème Fraîche
It doesn’t take a high school French class to figure out that "crème fraîche” means “fresh cream” in English. Similar to a clotted cream, crème fraîche is made by culturing cream overnight. Eat it right out of the jar with berries, or use it as a complex topping on tarts, pies and other desserts.

Cultured Butter
What happens if you “churn” crème fraîche? You get European-style cultured butter! Add an assortment of salt and other flavorings from the Institute Flavor Bar™ and you now have compound-flavored butter to take home in your Natural Dairy swag bag.

Buttermilk
Nothing goes to waste at the Institute, and that means saving fresh buttermilk from the butter-making process and learning all about how to use it.

Still have questions? Ask the community.

Refund Policy
Cancellations made up to one week prior to a class are eligible for a full refund less transaction fees incurred by the Institute from both purchase and refund. Fees paid may also be applied as credit for a future class. Due to class demand, cancellations made three to seven days prior to a class are eligible for a fifty percent refund, or credit for the full fee may be applied to a future class. Cancellations made less than seventy two hours before an event are not eligible for refunds or credit.

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Reviews of Classes at Institute of Domestic Technology (11)

School: Institute of Domestic Technology

Institute of Domestic Technology

Established in 2011 the Institute of Domestic Technology’s mission is to reignite the passion of how we make food, the ingredients we source and the farms on which they originate.

Through classes, workshops, tours and events the Institute will be a resource to discover lost arts, invent new ones and...

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