Milk Culturing – Cheese & Fermented Dairy Basics

Have you ever wondered how to make fresh mozzarella from scratch? Or been curious about milk kefir, its benefits, and how to actually use it in your kitchen? This is the class for you.

In this very hands-on workshop, you’ll learn how to make cheese and cultured milk products from start to finish. We’ll walk step-by-step through traditional methods so you leave confident and ready to recreate them at home.

During class, we will:

• Make and enjoy fresh mozzarella

• Learn how to make and maintain milk kefir

• Prepare quark (also known as fromage blanc)

• Learn to make truly cultured buttermilk

• Make real cultured sour cream

You’ll head home with:

• Milk kefir grains

• Fresh quark (fromage blanc)

• The knowledge and confidence to continue culturing at home

Dates:

Friday, March 20 at 2:00 PM

Saturday, March 21 at 10:00 AM

Cost: $85

REGISTER HERE

Location: 6189 S. Carat, Big Lake, AK, United States, 99652

Spots are limited to keep the experience personal and hands-on. Come learn timeless skills that bring nourishing, homemade dairy back to your table.