Upcoming Events

PLEASE NOTE: Sandorkraut will NOT be part of these workshops

At the Institute for Urban Homesteading on Oakland, CA:

Cheese Making 101: Yogurt, Fresh Cheeses & Feta
Tuesday March 16, 7-10pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $40-60 plus $12 supply fee to bring on the day of class
This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures used and get hands-on practice making yogurt, a fresh cheese and a feta cheese. We talk about the hard cheese process, uses for whey and the history of cheesemaking. We will be working with cow milk, however all processes will work with other fresh (not ultra-pasteurized) milks. If you have access to fresh (not ultra-pasteurized or homoginzed) goat or sheep milk, please let us know!  

Cheese Making 102: Mold Ripened Cheeses
Tuesday April 6, 7-9pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $30-50
Pre-requisite: Cheesemaking 101
Glory Hallelujah cheese lovers! Mold-ripened cheeses are relatively forgiving and suited to home-cheesemaking! In this class we will learn about mold ripened cheeses including camembert, brie, blue, gorgonzola and cambezola. We will cover ingredients and special equipment, ripening techniques and more. Amaze your friends and family by making brie just like from the store! In this class we will also learn more about cultures and learn to make cultured butter.

Cheesemaking 103: Chevre, Mozzarella and Panir
Wednesday May 12. 7-10pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost:$30-50 plus $10 supply fee to bring on the day of class
Just like the name says, in this class we will continue to add to our repertoire of cheese-making skills and learn how to make cheese in the French, Italian and Indian traditions! pre-requisite: Cheesermaking 101

Cheesemaking Weekend Intensive
Saturday June 5 12-6 & Sunday June 6 10-1:30
Instructor: K.Ruby Blume
Location: North Oakland
Cost:$150 includes supplies
This two-day intensive course will cover everything you need to get started making simple cheeses that are easily created in a home environment. We will learn about cultures, equipment, ingredients and cheesemaking concepts and will work with both cow & goat milk to complete a number of cheesemaking projects including: Yogurt, Yogurt Cheese, Feta, Ricotta, Brie, Buttermilk, Sour Cream, Chevre, Mozarella and Cultured Butter. We will also learn about the hard cheese process. You will receive hand-outs outlining the major concepts, recipes and resources to help you along once you try your hand at home. Each day will culminate in a community feast in which we share food, sample the cheeses and enjoy the friends we have made working together through the weekend. This course is the equivalent of Cheesemaking 101, 102 & 103 together.

http://iuhoakland.com
(510)927-3252