Cheese Making Curds On The Way
Cheesemaking Classes Portland, OR

Queso Fresco
Hands On Cheese Making Classes








         Upcoming Classes/Excursions, Summer/Fall  2014 !

Excursion to Washington County Vinyard and Valley with Clark College


                  Excursion to Washington Co. Full, Fun Day!

 

                    U-Pick/Lavender/Winery/Lunch ~ Fri. July 18th

 

Take a trip to experience the agricultural and viticulture bounties of the Tualatin Valley with Foodie Guide Gayle Starbuck. Explore one of only a handful of urban wildlife refuges in the National Wildlife Refuge System which serves as a key stopping point on the Pacific Flyway for migratory waterfowl, shorebirds, and songbirds by the thousands. Visit the u-pick Smith Berry Barn and the Mountainside Lavender Farm and Gift Shop, ending the day at Center Raptor Ridge Winery, a boutique family-run winery, named for the many families of raptors- Red-Tailed Hawks, Kestrels, Sharp-shinned Hawks and Owls- that share the winery’s 27-acre estate. Lunch will be included at the South Store Café, with homemade pastries, sandwiches and more in a 100-year-old clapboard building set in the northern Willamette wine country.

 

                          Meet the College Bus at Yellow Parking Lot #2 at 9:00 am

 

                                             Fri. July 18th

                                           Return by 4:30 pm                                

Click on link to sign up:

 

Excursion Full, Click on Link to be put on wait list.

 

http://www.campusce.net/clark/course/course.aspx?C=3528&pc=12&mc=126&sc=0

Click on link to sign up for this class at the College:

 

http://www.campusce.net/clark/course/course.aspx?C=3537&pc=1&mc=25&sc=0

         ~ Classes at Portland Homestead Supply Co ~

Cheese Classes, just one of the many Urban Farm skills to learn.

This is a demonstrated, foundation class for beginning soft to semi-firm cheesemaking.

 

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 fresh lemon juice.

After the Ricotta 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 show how to make fresh Chèvre (goat milk cheese) garnished with Herbs de Provence and a discussion on duplicating it at home.

 

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.

Please contact Portland Homestead Supply to sign up for classes, make payment and for more details and cancellation policy.

 

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

 

 

Sat. July 26th. 2014

11:00 am to 12:30   

Cheesemaking Class

~Portland Homestead Supply~

( Class Full)

 

Sat. Aug 23rd. 2014

11:00 am to 12:30   

Cheesemaking Class

~Portland Homestead Supply~

 (Class Full)

 

Sat. Sept 6th. 2014

 11:00 am to 12:30   

 Cheesemaking Class

 ~Portland Homestead Supply~

   ( Class Open)

 

Sat. Sept 20th. 2014

11:00 am to 12:30   

Cheesemaking Class

 ~Portland Homestead Supply~

   ( Class Open)

 

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)

Queso Fresco Cheese Classes, in the Beavercreek Kitchen

No Classes At This Time ~ Check Back Soon

 

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, 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

 

$50.00 per class with lunch
                                 

Cancellation Policy:  If there is a need to cancel, please let me know 3 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.

Making and Using your own Sourdough Starter

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.


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 submit and I will return an answer to you.

I look forward to meeting you in class,  
Gayle  

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.