Fresh Cheese, Butter and Yogurt - $40
Learn to make your own yogurt, cultured butter, creme fraiche & ricotta in this hands-on workshop with PRESERVED owner Elizabeth Vecchiarelli. We will learn about the history, nutritive value, and demonstrate the simple technique of fresh cheese-making. Each student will get recipe guides and a personal jar of fresh cheese to take home!
Saturday workshops are outdoors so please dress appropriately for our Bay Area weather. Classes are subject to cancellation in the event of rain and credit will be honored for a future class.
"The process of fermenting foods; to preserve them and to make them more digestible and nutritious - is as old as humanity" - Sandor Katz, Wild Fermentation.
This class is presented by Preserved.