Learn the basics of turning milk into healthy products like yogurt, sour cream (creme fraiche), and fresh cheese like paneer or queso fresco. You will be welcomed with a tasting of homemade goods, including the fresh cheese you will learn how to make. Class overview: -welcome and cheese making basics -homemade cheese tasting -what kind of dairy to use -overview of tools used -sanitation and kitchen safety Class includes: -whole organic milk -sea salt -lemon juice and citric acid -tools needed to heat the milk and how to strain the cheese -a jar filled fresh made crumbly cheese -instructions and recipe for future home cooking Your Instructor: Natalie Watters. Natalie has spent the last year between helping get Tigerlily Restaurant started in Berkeley's Gourmet Ghetto and spending the summer as the Chef at Culitna Lodge and Artist Retreat in Alaska. Prior to that most of her cooking experience has been with San Francisco based catering companies that honor sustainability, local ingredients and seasonal produce. Natalie spent two years cooking in Puerto Rico and loves incorporating tropical flavors to her dishes. She is also highly influenced by her mother cooking traditional Chinese food. She is excited to join Josephine, on online platform that connects home cooks with their local community.
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