CLASS IS FULL- PLEASE CHECK BACK AGAIN IN SPRING
Before reliable refrigeration, anyone with a cow would know the process to turn any excess milk into cheese so it wouldn’t spoil. We will make a fresh hard cheese from whole milk and a cheese culture, and learn about different hard and soft cheese cultures and processes. We will go through the entire process from cultured milk to formed cheese ready for the press. We will also go over how to make yogurt and kefir.
This class is taught by our instructor Kevin Prier, at the Snapp House at 360 S. River Road in Cottage Grove, OR.
For more information call Karen at 541 968-1986.