By the end of the workshop, you'll be able to:
• Make halloumi and ricotta at home
• Use equipment from your own kitchen and/or know where to source it from
• Practise good hygiene and sanitation when making cheese at home
• Describe different types of milk (store-bought versus raw)
All ingredients are provided (vegetarian rennet is used) as are recipes and detailed handouts to take away with you. Bring an apron, dishcloth, 3 or 4 teatowels, a pen to take notes, a 2 litre container and plastic sealable food bags to take your cheese home.
Note: Courses need a minimum number to go ahead so if we don't have enough enrolments a few days before the start date, we have to cancel. We'll let you know by email so please check yours regularly. If you need to cancel your registration, here are our terms and conditions: "What You Need to Know".