Cheese Making Curds On The Way

Beavercreek Kitchen

Portland Homestead Supply Co.

CHEESE CLASS

PRESERVING CLASSES

FOOD EXCURSIONS

Sat. Sept. 20th 2014

Cheesemaking Class

 ~Portland Homestead Supply~

    ( Class Full)

 

Sat. Oct. 11th 2014

 Cheesemaking Class

  ~Portland Homestead Supply~

    ( 5 spots Open)

 

Tue. Oct. 21st 2014

 Portland Urban Excursion

  ~Clark College~

   ( Excursion Open)

  
 Sat. Oct 25th 2014

 Cheesemaking Class

  ~Portland Homestead Supply~

   ( Class Open)

 

Sat. Nov. 15th. 2014

Holiday  Cheesemaking Class

 ~Clark College~

  ( Class Open)

 









Check out instructions for my Creamy French Style Feta Cheese

      New England Cheese Co has instructions on their site.  Click on this link:

 

        http://cheesemakinghelp.blogspot.com/2012/06/french-style-feta-with-gayle-starbuck.html

NEW! Upcoming Classes/Excursions, Fall  2014 at Columbia Tech for Clark College

Clark College at Columbia Tech Center in Vancouver, WA.

Both the main college and the tech center are just a short drive from the Portland Metro area.

 

Columbia Tech Center

18700 SE Mill Plain Boulevard
Vancouver, WA 98683


Columbia Tech Kitchen ~ Clark College
Columbia Tech Kitchen ~ Clark College
Cheese Making Class
Cheese Making Class
Pies Baking 101
Pies Baking 101
Baking 101
Baking 101

Holiday Specialties with Cheese Class

It’s not a party until the cheese board is set out!

 

Cheesemaker Gayle will demonstrate creations that are like pieces of edible art, a feast for the eyes and taste buds. Savory or sweet, melty and versatile, recipes can be prepared in advance making it easy for the host and a delight for your guests.

 

Recipes and tastings include: making Fresh Ricotta, Baked Creamy French Feta with Fresh Thyme, Savory Ricotta Cheesecake (with fresh ricotta.) Greek Oregano Spiked Aged Cheddar, Brick Manchego with Honey Brown Butter Sauce and Toasted Walnut Crackers made with Rogue Creamery Blue Cheese.

 

Includes a holiday gift from Gayle!

 

Date: Sat. November 15th, 2014

Time: 11:00 am to 2:00 pm

Place. Columbia Tech for Clark College

Click on link to sign up:

 

http://www.:cce.clark.edu/

Portland “Urban Sourcing”: Farm to Table Excursion

Travel to Bob’s Red Mill and learn about the world of grains and quartz stone grinding, touring the manufacturing facility with a ‘Grain Guide’. Enjoy a freshly prepared lunch at Bob's Red Barn.

 

Visit a “Back to the Basics Tasting Stop” at Savory Spice in Sellwood to find the freshest spices possible. Walk on to see what urban homesteading is all about at Portland Homestead Supply Co., where everything old is new again!

 

Last stop will be at Moreland Farmers Pantry. Using a "farmer-to-table model" this nostalgic pantry was recently converted in a historic building, giving it an old-style general store feeling. Vendors are displaying their groceries and wares in the tradition of a roadside farm stand.

 

Meet the coach for transportation at the main campus: Clark College Purple Parking Lot #1.

 

Date: Tue. October 21st, 2014

Time: 9:00 am to 4:30 pm                                                                                                 Meet at: Clark College Parking Lot (details are sent after sign up)

Summer/Fall 2014 Cheesemaking Classes

 

Portland Homestead

Cheese Classes at Portland Homestead Supply Co. Just one of the many Urban Farm skills to learn.

Students Shopping at Homestead
Students Shopping at Homestead

This is a demonstration, foundation class for beginning cheesemaking at home.

 

You’ll have fun learning the art of making soft and semi-firm cheeses that you can make in your own kitchen, for a fraction of the cost of store bought cheese.

 

Gayle will start off the class making fresh Ricotta with lemon juice.

After it's done,  add a drizzle of honey, a sprinkle of cinnamon and then taste it while it’s still warm.

 

You will learn the basic principles of soft cheesemaking, such as Crème Fraîche and Mascarpone, using Direct-set cultures, and either fresh milk from your own cow, goat, or pasteurized milk from your local market.

 

To finish up the class, Gayle will how to make fresh Chèvre (goat milk cheese) from pasteurized goats milk garnished with Herbs de Provence and a discussion on duplicating it at home.

 

You will taste English style tarts that are filled with Meyer Lemon Curd or fresh made jam.

 

Your take home bag will have instructions, cheese making tips and recipes.

 

Join us at Portland Homestead Supply Co. in the Sellwood/Portland area for a great beginning cheesemaking class!

 

Class limited to 8 students only

Dates and Times for Portland Homestead Supply Co. Classes

 

Please contact by calling or clicking the link for Portland Homestead Supply for the ASAP and sign up for classes, make payment, cancellation policy and get more class details.

 

www.portlandhomesteadsupply.com

 

503-233-8691

8012 SE 13th Avenue, Portland, OR 97202

In the Sellwood area

 

Call Store for waitlist. Classes Set For Aug. Sep. and Oct

 

  Sat. Sept 20th. 2014

 11:00 am to 12:30   

 Cheesemaking Class

 ~Portland Homestead Supply~

   ( Class Full)

 

 Sat. Oct.11th. 2014

 11:00 am to 12:30   

 Cheesemaking Class

 ~Portland Homestead Supply~

    ( Class Open)

 

 Sat. Oct.25th. 2014

 11:00 am to 12:30   

 Cheesemaking Class

 ~Portland Homestead Supply~

     ( Class Open)


 

Preserving No Classes at this Time


Moroccan Cooking Class


Cucumber Salad
Cucumber Salad
Tagine
Tagine
Mixing Spices
Mixing Spices
Cinnamon Oranges
Cinnamon Oranges

            CHEESE MAKING CLASSES

Classes Held in the Curds on the Way, Beavercreek Kitchen

 

No Classes At This Time ~ Check Back Soon

 

                           Queso Fresco (a semi-firm, fresh molded cheese)
In this class, students will learn from hands on experience the techniques of culturing, renneting, curd cutting and draining to produce a homemade cheese that they can take home.

Milk, Dairy Culture, Calcium Chloride, Cheese Salt and Vegetarian Rennet are included in the supply fee. The milk is a pasteurized, homogenized product. All equipment for use during the class will be provided the day of the class.
Classes will be held in the Curds on the Way Kitchen, licensed by the ODA. Located in  Beavercreek, just south of Oregon City in the Portland, Oregon area.

Classes are limited to 4 students for each class, allowing for more individual attention to the cheesemaking process.
A light lunch of soup, bread, and dessert will be served.

Please pay for the class in advance on this web site, through the secure PaPal system, or you may send me a check in advance. Contact me for address.


You will be contacted when payment is received and class time confirmed.

 

I’m looking forward to making cheese with you!

 

Gayle

 

Cancellation Policy:  If there is a need to cancel, please let me know 4 days in advance to make other arraignments, as I need to have the correct number of supplies and lunch prepared for the students.

 

I appreciate your consideration of this policy.

 
If the class is cancelled due to very bad weather, you will be given credit for another scheduled class or a refund.

 


Everyone Loves Cheese!
Everyone Loves Cheese!
Just Getting Started!
Just Getting Started!
Fall Class
Fall Class

March Class
March Class

"Cooking" the Curds
"Cooking" the Curds
Stirring the Curds
Stirring the Curds

Draining the Curds
Draining the Curds
More Curd Draining
More Curd Draining

Making and Using your own Sourdough Starter


Class Discription:  No Classes at this time.

 

Come and learn the art of making sourdough starter that you can make more sourdough from indefinitely.
She’ll show you how to mix up a batch of blueberry sourdough pancakes and cook the batter on a griddle, dropping on the blueberries from Gayle's garden as they cook. Then you'll slather them with fresh lemon butter, a topping of fresh homemade blueberry jam, home-made Crème Fraiche and then enjoy the delicious taste.
She will also discuss a no-knead bread,and then you'll sample sourdough cranberry bars, one of the take home recipes.
Your take home goodie bag will include a container of live, Oregon sourdough starter.
Within a few days, and some feedings as will be demonstrated in class, you’ll have a culture going, without needing to add more yeast to a recipe.
All materials provided, instructions, recipes and a spatula that you may keep.


 

Types of Direct Set Cultures


Chevre Culture
Chevre Culture
Mascarpone Culture
Mascarpone Culture
Buttermilk Culture
Buttermilk Culture
Creme Fraiche Culture
Creme Fraiche Culture
Sour Cream Culture
Sour Cream Culture
Fromagina Culture
Fromagina Culture
Sour Cream Culture
Sour Cream Culture
Molded Fromagina Culture
Molded Fromagina Culture

Creme Fraiche ~ Use fresh or for cooking. Makes 1 qt. creme fraiche or 1 pt Mascarpone.

Chevre ~ Make your own fresh goat cheese. Makes 14 oz of molded cheese.
Fromagina ~For 1 gal. milk. When drained and molded similar to cream cheese. Use 1 qt half & half for a richer cheese. Will make 14 to 15 oz of molded cheese.
Buttermilk ~ Thick New England style. Better than store bought. Makes 1 qt.
Sour Cream ~ "Old World" style. Makes 1 qt