2012 Cheesemaking Classes Plus

A New Class At Portland Homestead Supply Co.:

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 the class making fresh Ricotta with Meyer 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 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 the Crème Fraiche and Mascarpone will also be provided to go with the English style tarts that are filled with Meyer Lemon Curd or fresh made jam.

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 by clicking the link for Portland Homestead Supply to sign up for classes and get more details.

www.portlandhomesteadsupply.com

503-233-8691

8012 SE 13th Avenue, Portland, OR 97202

In the Sellwood area

Saturday, February 4^th 2012  ( Class Full)

10:30 am to 12:00 pm

Saturday, February 25^th 2012  ( Class Full)

2:30 pm to 4:00 pm

Queso Fresco Cheese Classes

Classes Held in the Beavercreek Kitchen

Queso Fresco (a firm, 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 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.

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

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

I’m looking forward to making cheese with you!

Gayle

                           ~ Feb.18th Class Full ~

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.

Please register by March 4th 

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.

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.

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.

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~

Date: Sat., Feb. 11th 2012

Time: 10:30 am to 12:00 pm
Where: Portland Homestead Supply  Co. Classroom

Please click on the link to contact Portland Homestead Supply for sign up and more details.

www.portlandhomesteadsupplyco.com

503-233-8691

8012 SE 13th Avenue, Portland, OR 97202

 In the Portland/Sellwood area

                           ~  GIFT CERTIFICATES  ~

         The recipient will learn to make their own cheese!

We will customize the certificate as you desire. Just let us know what you would like it to say.

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