Crottinis and Tominos (fresh cheese fun) with The Milk Maid
As the second class in The Milk Maid's cheesemaking series, we bring you Crottin (puck shaped goat cheese), Tominos (puck shaped cow cheese) and a world of 'edible playdough'-like fun. You will learn how to season your cheese, decorate with vegetable ash, and work on growing a white coat. Or you'll learn to just enjoy your cheese fresh! Participants bring home a starter kit which includes a cheese form, cultures, cheese salt, rennet and instructions.
Part 3 will be Greek Yogurt and Kefir - tickets are on sale now here. Coming to each class isn't required, but heavily encouraged!
DATE: Tuesday, April 17, 2012
TIME: 5:30 - 7:30
*Sliding scale pricing available. Email firstname.lastname@example.org for details.
About the Instructor
Louella Hill first decided to become a cheese maker while she was visiting a sheep farm in Italy. After training at various creameries in Tuscany, Emilia-Romagna, New York, Maine, and Rhode Island, she began to teach classes all over the country. The classes range from Butter and Buttermilk to Farmstead Cheddar, and are mainly run in the Bay Area. She enjoys teaching people the process of cheesemaking, and empowering them with the tools to be self-sufficient. Plus, she loves cheese! Visit her website to learn more at: http://www.sfmilkmaid.com/.
Refunds are available if notice is given 48 hours prior to the event. There are no refunds after that point, but you're welcome to pick up any materials and supplies handed out in class. Please be sure to email email@example.com *before* class to ensure that your items are held for you. Without advanced notice, we may not be able to save everything. Please make sure to pick it up by the Saturday following the class as materials tend to be perishable.
Urban Kitchen SF (www.urbankitchensf.org) is a 501(c)(3) nonprofit created to help reconnect urban dwellers to the sustainable creation, preservation and / or production of their food.
UKSF hosts affordable, single-purpose workshops themed around the DIY Slow Food concept. Classes incorporate hands-on learning with instruction by area experts. Spaces are offered on a sliding-scale basis where necessary, and no one is ever turned away for lack of funds.
Topics include food preservation, brewing Kombucha, baking bread, butchery, urban gardening, and more. Learn more about UKSF at www.urbankitchensf.org!
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