Main Campus, 17th Ave NE
Seattle, Washington 98195

Home Cheesemaking and Fermentation: $65
Linda Conroy
Thursdays, Nov. 6 & 13, 6-9 p.m.
(2 sessions)
Join us as we explore the lost art of home cheesemaking. We will create and sample several simple cheeses that can be cultivated at home including: Paneer ( and East Indian staple), basic farm cheese (a hard cheese created on the family farm) and Chevre (a soft spreadable goat cheese), Feta, cheddar and more. After learning to make yogurt and kefir, we will transform each of these fermented milk beverages into soft spreadable cheese and a soft condiment that can be used in place of sour cream. You?l also learn some cooking ideas for whey, a by-product of cheesemaking. A $10 (cash please) materials fee is payable to the instructor. Limited to 12.
Location: South Campus Center Kitchen near Room 316

Added by laurel on October 22, 2003