gayle@curdsontheway.com

Note: Classes are held in two locations: Sellwood (Portland)

and Beavercreek

                 New England Cheese Co has this on their site

Click on this link:

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

                   CHEESE CLASSES

                            &

          Kits from Curds on the Way

                     CHEESE       SOURDOUGH       RED WINE VINEGAR

                             Available Now At:

                    Portland Homestead Supply Co.

                 8012 SE 13th Avenue, Portland, OR

                               503-233-8691

                               Mr.Greenbeans

                       3932 N. Mississippi Ave.

                                 Portland, Or

                               503-708-7763        

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, you’ll 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 or

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

Spring,  2013 Cheesemaking Classes

Portland Homestead and Beavercreek Kitchen

Please contact by calling or clicking the link for Portland Homestead Supply to 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

Sat, June 15th, 2013  ( Class Full)

  10:30 am to 12:00 pm

Sat, June 29th, 2013  ( 1 open spot)

   10:30 am to 12:00 pm

Sat, July 6th, 2013  ( Class Open)

    10:30 am to 12:00 pm

Call store for more information, class sign-up, make payment or to get on the waiting list.

 503-233-8691

Queso Fresco Cheese Classes

Classes Held in the Curds on the Way, Beavercreek Kitchen

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

Class limited to 4 students only

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

Date: Sat. June 8th, 2013

Time: 11:30 am to 2:30 pm Cost: $48.00 with lunch

Includes all supplies,(milk,cultures,additives) a light lunch and your take home cheese.

Class Discription:  

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.

www.portlandhomesteadsupplyco.com

503-233-8691

8012 SE 13th Avenue, Portland, OR 97202

 In the Portland/Sellwood area

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