COME JOIN Alana Chernila and Margaret Roach for a day of cheesemaking, plus an overall introduction to home dairy. In this full-day workshop, you’ll learn how to make creamy ricotta, quick mozzarella, feta, ricotta, yogurt, creme fraiche, and cream cheese.
Classes are held at Margaret’s office/guest house in Copake Falls, New York (directions will be sent to registrants ahead of time).
The $165 workshop price includes a full day of “classroom” learning, as well as breakfast and lunch, with the additional option to purchase a cheesemaking kit to bring home so you have all you need (except the milk!) to whip up a batch right away. This is a hands-on class, so come prepared to roll up your sleeves and be part of the magic!
Contents of the optional kit (a $25 additional charge; retail value, about $30):
- 1 package of butter muslin (like cheesecloth, but better)
- 1 bottle vegetable rennet
- 1 bag citric acid
- 2 packages mesophilic starter cultures
- 1 package creme fraiche starter culture
- small dairy thermometer
- gloves
Alana Chernila writes, cooks, sells fresh vegetables, and teaches preserving and cheesemaking. She is a graduate of St. John’s College in Santa Fe, and lives with her husband and two young daughters in western Massachusetts. Her first cookbook, “The Homemade Pantry: 101 Foods You Can stop Buying & Start Making,” was published by Clarkson Potter in Spring 2012 to great acclaim. Her second, The Homemade Kitchen, was published in fall 2015. Visit Alana online at Eating from the Ground Up.
Margaret Roach is former EVP Editorial Director of Martha Stewart, the author of three books, and publisher of the popular garden website A Way to Garden. Her Copake Falls, NY, garden has been open on select days as part of the national Garden Conservancy visiting program.
Cancellation policy: Reservations canceled more than two weeks ahead will be refunded or credited to another date; your choice. Within two weeks of scheduled class, canceled reservations cannot be refunded, but will be credited to another date.
