Join veteran home cheesemaker Linda Conroy for this fun and inspiring series!. We will make and sample yogurt, kefir, cultured cream, and cultured butter. After transforming milk into these cultured products, we will learn to transform them into soft spreadable cheese. Participants will leave with recipes and a culture to get them started at home. Additional classes cover feta, mozzarella,Gouda, Cheddar, Mold Ripened Cheese and more! Additional dates: February 17th, March 12th, March 18th, and April 2nd.
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