Susan Bischoff and I will be hosting a cheesemaking class on June 25th. We will demonstrate good and bad sour milk, how to make Kefir, butter and cream cheese.
We will be providing you with these ingredients:
1 ounce Calcium Chloride (needed with pasteurized milk and goat milk)
butter muslin, 1 yard
5 Packets Buttermilk culture
1 ounce Liquid Rennet
8 ounces Cheese Salt
YOU will provide 1 gallon whole milk and one pint cream.
The cost will be $25 for each person who makes cheese, no cost for observers. Limit of 12 people.
We will be buying kits for you, and you can make up to 5 total batches of cream cheese.