Fresh Cheese Making with Megan Radaich

$50.00

25th August – Sunday – 1:00pm to 4:00pm 

Explore home cheese-making with Megan Radaich from Food Preserving whilst learning how to make soft cheeses at home. We’ll be demonstrating lemon cheese, paneer, cream cheese and a rainbow of labneh (yoghurt cheese) flavours. Detailed step-by-step recipes are included in the course notes.

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Description

Explore home cheese-making with Megan Radaich from Food Preserving whilst learning how to make soft cheeses at home. We’ll be demonstrating lemon cheese, paneer, cream cheese and a rainbow of labneh (yoghurt cheese) flavours. Detailed step-by-step recipes are included in the course notes.

COURSE CONTENT:
• Introduction
• Introduction to cheese-making
• The cheese-making process
• Types of soft cheese
• History of fresh cheeses
• Cheese-making equipment
• Types of milk
• All about annatto
• Water sources for cheese-making
• Cheese-making cultures and moulds
• Inoculating cheese and ripening milk
• Rennet – what is it and how to use it
• Cheese curds –handling to make different soft cheeses
• Using a cheese-making log book
• Cheesecloth and alternatives
• Whey is whey cool!
• Sustainable salt
• Adding other flavours to cheese
• How to press cheese
• Cheese press plans
• Cheese storage: location, temperature and humidity
• How to smoke cheese
• Vacuum sealing
• Labneh cheese demonstration (incl. rainbow of flavours)
• Lemon/ricotta cheese demonstration
• Paneer cheese demonstration
• Cream cheese demonstration
• Questions and feedback
• Course notes included with recipe
• Full cheese guide sold separately
• Resources (where to buy ingredients online and in-stores)
• Cheese-making supplies (non-food items) will also be available to buy at the course

Megan Radaich is a lecturer from www.foodpreserving.org, a Western Australian community resource for home food preservation and green living. Megan’s community classes are lecture-style, with step-by-step demonstrations and open discussion of techniques.