Natural cheesemaking at Fumbally Stables 28 October 2017

I’m delighted to be a part of the Eat:Ith Food series in Fumbally Stables. Next week I’ll be teaching a half day workshop on natural cheesemaking. These will be simple basic cheeses that you can easily make from home using natural and renewable cultures such as milk kefir.

This is a hands-on workshop guided by Courtney Tyler, where you will get to make your own cultured milk recipes, including:

  • milk kefir
  • kefir strained cheese (cowโ€™s milk)
  • raw chevre cheese (goatโ€™s milk)
  • how to use whey

All participants will take home print-outs on the cheese making process, as well as kefir culture, kefir cheese & bottle of whey. Class size is limited to 16 people.

Booking is here:ย