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one-day
course
cheesemaking |
Are you a cheese enthusiast who would like to know more? Perhaps you would like to make cheese yourself. In either case this one-day course will be a helpful introduction. The course is taught by Judy King who milks goats and makes cheese on a small commercial scale at Wharf Farm Dairy. Judy also makes cow and sheep cheese and teaches how to make them.
During the day you will have an opportunity to make simple hard and soft cheese, ricotta and acid curd; you will also find out what hygiene precautions are needed, where to buy starter and rennet and how to tell when the curd is ready for the next stage. Except for hard cheese, the equipment you need is available in an average well-equipped kitchen; so home cheesemaking can become a fascinating hobby. If you are interested in making cheese on a larger scale, this day will act as a useful introduction to the craft.
The course will be very hands on using goats’ milk, (if you have a problem with goats milk, please let LILI know in advance so cow milk can be made available). You will be able to take home examples of ricotta and acid curd cheeses. Wear a T-shirt or similar (something with smooth fabric, short sleeves or sleeves that can be rolled up and preferably no buttons). We normally use some weak bleach solution when cleaning equipment, but if your skin reacts adversely, let us know and we can scald your equipment instead.
more on cheesemaking
how
to book: |
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arrive: |
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for a 10am prompt start |
depart: |
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after
the course finishes at 5pm |
directions: |
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click here for
a map and directions to Windmill Hill City Farm |
what
to bring: |
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work
clothes; pen and notebook; packed lunch (if you're not using
the cafe) |
let
us know: |
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if
you have any special needs |
price: |
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£60
Refundable up to two weeks prior to course (minus £30
admin fee)
No refunds for cancellations within two weeks of course |
lunch: |
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bring
a packed lunch or you can get lunch at the cafe |
discounts:
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car
sharing: |
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various kinds of goats' cheese made by Judy
cutting and salting the curd before pressing
cheddaring the curd
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