Sat, June 28 & Sun, June 29, 2pm-5:30pm: 2-Day Eating Your Curds & Whey Workshop

Saturday, June 28^th 1pm-5:00pm & Sunday, June 29^th, 2pm-5:30pm

2-Day Eating Your Curds & Whey Workshop with Cortney - $175 per person

In this comprehensive workshop you’ll not only learn how to make easy cheeses at home, but also how to repurpose all of the whey that is the byproduct of cheesemaking.  Reduce food waste, turning it into delicious high protein recipes. We’ll review everything you need to know about cheesemaking with our handy guide, what tools you need and why the dairy you use matters!

Day 1: Cheesemaking 101

On our first day, each group of two will make all four cheeses and share the final recipe to take home. Cortney will demonstrate each cheese, which we will use for our recipes on Day 2 (so that you can enjoy all of the cheeses you make!). Learn the most basic ricotta, then into 2-day mozzarella, and then into our pressed cheesespanner nd queso fresco.  We’ll learn about what cheeses are strained, drained and pressed.  Also how to use acid to set cheeses, how to use rennet and how to use starters to develop flavors.

On the menu:

·       Leipäjuusto (Finnish Bread Cheese)

·       Mascarpone

·       Paneer

·       Queso Fresco

Day 2: Whey Cool!

 On our second day we’ll be talking about all the WAYS to use your WHEY!! If you’ve ever made cheeses at home you’ve seen how much whey is left behind. Cortney will not only teach you how to make simple homemade cheeses, but we’ll take the left over whey and use it in four different WHEYS…Then we’ll talk about all of the other WHEYS that you can use your WHEY around the house (ok, I think I’m done!).

On the menu:

·       Whey Knekkerbrod Crackers/ Leipäjuusto/Easy Seasonal Jam

·       Whey Tortillas/Three Sisters Tacos/Queso Fresco/Homemade Sour Cream

·       Whey Naan/Saag Paneer

·       Whey Pie Crust/Lemon Whey Pie with Mascarpone Cream