THIS CLASS IS BEING TAUGHT ONLINE VIA LIVE ZOOM SESSIONS OVER TWO DAYS:

SATURDAY MAY 15 @ 7:00PM (2HRS) AND FINISHING THE NEXT MORNING,

SUNDAY MAY 16 @ 10:00AM (2-3 HRS)

In this class, we will make Crème Fraîche, cultured butter, cream cheese/chèvre, and clotted cream. These dairy products are easily made at home. The process takes minimal effort on Saturday evening and then again on Sunday morning the dairy products are finished. A cheesemaking supply kit is included in the cost of this class and will be picked up by you several days before the class. All other ingredients and equipment are the responsibility of the student. You may choose to make all, or just some, of the dairy items we are making in this class.

Dr. Jill Johnstone will be leading this class with Chef Cat. You will need an internet connection and a smart device (tablet, phone, computer, iPad) as well as the following kitchen supplies: 500ml mason jar(s), large metal pot, stovetop, stand mixer/hand mixer, colander/strainer, ladle or slotted spoon, thermometer (digital is better), measuring spoons (1/8tsp & 1/4tsp) and containers to store your finished cheese products.

Learn more about Dr. Jill Johnstone and Chef Cat here: Meet the Talent

Dr. Jill will be explaining all the biological processes happening in the pot and jars. Chef Cat will give you ideas and techniques of how to use your finished dairy products.