Cheesemaking Classes Portland, OR Queso Fresco
Hands On Cheese Making Classes
|
CLASSES 2012
New Class: Make your own sourdough starter, then take it home.
See the full class discription on this page.
|
Cheese Classes at Portland Homestead Supply Co. Just one of the many Urban Farm skills to learn.
This is a great foundation class for beginning cheese maker’s.
You’ll have fun learning the art of making soft and semi-firm cheeses that you can make at home, in your own kitchen, for a fraction of the cost of store bought cheese.
Gayle will start off making fresh Ricotta using Meyer lemon juice.
After the cheese is 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 provide samples of fresh molded Chèvre (goat milk cheese) garnished with Herbs de Provence and a discussion on duplicating it at home.
Plentiful samples of Crème Fraiche and Mascarpone will also be provided.
Your take home bag will have instructions, cheese making tips, recipes and a cheese spatula/curd cutter.
Join us at Portland Homestead Supply Co. in the Sellwood/Portland area for a great beginning cheesemaking class! |
Please contact Portland Homestead Supply to sign up for classes and for more details.
Click on the link for their web site:
www.portlandhomesteadsupply.com
503-233-8691
8012 SE 13th Avenue, Portland, OR 97202
In the Sellwood area
Saturday, February 4th 2012 (Class Full)
10:30 am to 12:00 pm
Saturday, February 25th 2012 ( Class Full)
2:30 pm to 4:00 pm
|
Queso Fresco Cheese Classes, in the Beavercreek Kitchen
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 by Curds on the Way.
Classes will be held in Beavercreek, just south of Oregon City.
Classes are limited to 4 students for each class, allowing for more individual attention to the cheesemaking process.
A light lunch of soup, bread with fresh cultured Lemon Flake Butter 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.
If there is a need to cancel, please let me know 48 hours in advance to make other arraigments, 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.
You will be contacted when payment is received and class time confirmed.
I’m looking forward to making cheese with you!
Gayle
|
New Cheesemaking Class for Sat. Feb.18th, 2012
~ Class Full ~
Date: Sat. Feb. 18th 2012
Time: 11:30 am to 2:30 pm
Cost: $40.00
Includes all supplies,(milk,cultures,additives) a light lunch and your take home cheese. |
Cheesemaking Class Sat. March 10th, 2012
~ Three Opening left for Class ~
Please register by March 4th
Date: Sat. March 10th 2012
Time: 11:30 am to 2:30 pm
Cost: $40.00
Includes all supplies,(milk,cultures,additives) a light lunch and your take home cheese. |
Cheesemaking Class Sat. March 10th, 2012
Cheesemaking Class March Sat. 24th 2012
~ Class Open ~
Please register by March 18th
Date: Sat. March 24th 2012
Time: 11:30 am to 2:30 pm
Cost: $40.00
Includes all supplies,(milk,cultures,additives) a light lunch and your take home cheese. |
Cheesemaking Class March Sat. 24th 2012
Cheesemaking Class Sat. April 28th, 2012
~ Two Spots till Open ~
Please register by April 22
Date: Sat. April 28th 2012
Time: 11:30 am to 2:30 pm
Cost: $40.00
Includes all supplies,(milk,cultures,additives) a light lunch and your take home cheese. |
Cheesemaking Class Sat. April 28th, 2012
Making and Using your own Sourdough Starter
Date: Sat., Feb. 11th 2012
Time: 10:30 am to 12:00 pm
Where: Portland Homestead Supply Co. Classroom
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.
~Class Open~
Please contact Portland Homestead Supply to sign up for classes and more details.
503-233-8691
8012 SE 13th Avenue, Portland, OR 97202
In the Portland/Sellwood area |
Payment Options
PayPal is a secure, easy way to pay online for a class. Just click on the PayPal Button and it will take you to the PayPal site.
You may also pay directly to me by mail with a check.
Please email me and I will give you the address of where to send your check.
Gayle |
While maintaining the tried and true practices of basic keep-it-clean and sanitized with watch-the-temperature standards, my methods scale down cheese making projects to fast and manageable sizes for storing and serving.
With "Hands On" classes and using basic kitchen utensils, class demonstrations and printed instructions, you'll be ready to make any soft to semi-soft cheese, from Crème fraîche to Fromage Blanc. Then you can say I "Did It Myself ! "
Go to the contact page, fill out your name and email.
Post any questions in the comment box, hit sumit and I will return an answer to you.
I look forward to meeting you in class,
Gayle
|
Feta and Ricotta Cheese Making the Easy Way! Watch for Upcoming Classes
Learn to make Feta and Ricotta Cheese right in your own kitchen!
Learn some simple, new techniques
This class is easy for the beginning cheese maker.
Learn by "Hands On" working with curds.
- Turn out a wonderful , creamy Feta Cheese
The results are creamy and not to salty
- Recipe ideas using Feta Cheese
Learn to make a olive oil and herb marinade in class for your Feta, the results are delicious.
Learn to make Ricotta Cheese!
Check back for upcoming classes |
Beginning Cheesemaking, Whole Foods Market Salud! Kitchen
Direct Set Cultures 101
Using dairy products ~ sources for ingredients
Developing recipes using your soft cheeses
This class is a fun, easy way to learn cheese making
Learn to make: a variety of soft cheese such as:
Fromage blanc ~ Fromagina ~ Crème fraiche ~ French Herb pressed Cheese
Also learn about: Feta, Hallumie cheese
Learn easy step-by-step techniques using basic utensils and clean and sterile methods for making cheese at home.
|
|
