Cheesemaking in a Home Kitchen - Yogurt, Labneh and Persian Feta

This class will begin with how to make the very best Bulgarian yogurt which is used to make Middle Eastern Labneh. This Labneh has the highest protein and probiotics of all types. Middle Eastern Labnah's origins date back to 5000 BC - 2000 BC to the Levant region, encompassing modern-day Lebanon, Syria, Jordan and Palestine. It was a solution for preserving Yogurt. We will learn how to marinate Labneh in Za'atar herbal seasoning in olive oil.

Also included in this class is how to make Persian Feta and how it differs from Greek Feta. Not all Feta is created equal. Greek Feta is more salty, dry and crumbly than Persian Feta. Persian Feta gains its popularity due to it's soft, creamy, buttery taste. In this class we will marinate it in Herbes de Provence and olive oil.

We will explore marinating techniques using dry herbs and discuss sanitation principles involved in marinating fresh cheeses, as well as recipes to make a delicious and different herbal marinade for each of the cheeses.

This class will have 90 minutes of instruction, recipe review and 30 minutes of question and answer.

Take home recipes for making the cheeses and a sample of marinated Labneh and Persian Feta made in Rebecca's very own kitchen.