April 25- Home Cheesemaking 101 A/TX

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cheesemaking.jpg

April 25- Home Cheesemaking 101 A/TX

60.00

You are a cheesemaker! Sound impossible? Well it's not. It's absolutely within reach of beginning and experienced cooks alike. 

In this beginning series, local food writer and market chef Maggie Perkins will walk you through the processes of beginning cheesemaking. Learn the basic skills, tools, ingredients, and materials required to make cheese at home, and spend some hands-on time making your first batch in class-- a versatile fresh queso fresco you can use in dishes, spice up for parties, or hoard all for yourself. We won't tell!

You'll sample snacks, enjoy a refreshing, nutritious drink made from whey, and take home a batch of handmade queso fresco and a packet of recipes to keep your skills fresh.

April 25- 6:30-8:30BYOB

Class will be held at a private kitchen in the Bouldin Creek area of South Austin. Address will be provided 24 hours prior to class. No refunds are given, but you may transfer your spot with notice.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

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