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Making Yogurt, Butter and Cultured Dairy Products at Home

• Thursday, April 15, 2021, 1:00 PM - 3:00 PM

The final class in the series Making Soft Cheese and other Dairy Products at Home. This class will cover making other cultured dairy products beyond cheese, such as yogurt, butter, kefir and creme fraiche.

The class will be filmed live from the Harvest Kitchen and include ample time for Q and A. Note: This session is NOT organized as a "follow along in real time in your home kitchen" class. The steps of making yogurt and kefir happen over a longer period of time, but we will explain and show the various parts of the process.

 All pre-registered participants will receive the link to the class recording along with the recipes. This class is made available on a sliding scale from $0-30. If you are able to contribute towards continued programming, your support is appreciated.

These workshops are part of Celebrating Local Food: A Culinary Series, designed to inspire residents of the North Country to enjoy the agricultural bounty of the region. The initiative is funded by the Alcoa Foundation.

About the Instructor

Gail Huston has been a home cheesemaker for over 10 years and professionally at Asgaard Farm and Dairy from 2013-2019. Huston has a Cheese Making certificate from Vermont Institute of Artisan Cheese Making. She has taken several cheese classes through Cornell University and Peter Dixon at Dairy Food Consulting, as well as having consulted with many professional cheesemakers over the years. She is passionate for making cheese along with a love of sharing this knowledge with others.

Fee

$0-30, pay what you can afford

Register

https://pub.cce.cornell.edu/event_registration/main/events_landing.cfm?event=dairy_240

Location

This event is online

Last updated April 6, 2021