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Introduction to Home Cheese Making


Next Available: Sat, 12 Jan 1:00PM
2.0 hours
Book Now (http://thecheesemaker.weteachme.com/l/Spxo2asr)

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Introduction to Home Cheese Making

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See yourself here? Book soon. 4721 people viewed this class.
Description

In this introduction to home cheese making, Tanya Barretto from The Cheese Maker will demonstrate how to make your own ricotta and yoghurt quickly and easily from home. 

You’ll be surprised how simple and cost effective it is to make these home made delights. You’ll learn the advantages that home made ricotta and yoghurt provide for your sweet and savoury creations, and taste your way through endless variations from hot fresh ricotta to pot set and greek style yoghurts.    

Participants will receive take home easy to follow instructions and will be able to purchase items to take home and start making delicious ricotta and yoghurt right away.  

Book now and let your cheese making journey begin!

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What you will learn
  • How to make ricotta in less time than it takes to drive to the shops
  • How to make yoghurt (without added sugars, thickeners or preservatives)
What you will get
  • Take home easy to follow instructions
  • Loads of recipe ideas for your home made ricotta and yoghurt

What to bring
  • An appetite for the artisan life of cheese making…with a big smile!
  • Cheese making cultures and equipment will be available for purchase and take home on the day (cash and credit card) - so consider bringing your purse/wallet.
What to wear

Please come wearing closed toe shoes

Appropriate for

Cheese enthusiasts


Cancellation & Refund Policy

  • All payments are final.
  • A $50 fee applies to course date transfers and date transfers are not permitted within 14 days of course date. You can however transfer a course to another party.
  • All courses are subject to minimum numbers (in the event that minimum course numbers are not reached, you will be notified 7 days prior to course commencement). If your course is postponed by The Cheese Maker due to insufficient numbers you will be given the option to transfer to a future course. If an appropriate date within 3 months cannot be found, you will be offered a full refund.

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Terms & Conditions

Payment and transfer policy

Course bookings

  • All payments are final.
  • A $50 fee applies to course date transfers and date transfers are not permitted within 14 days of course date. You can however transfer a course to another party.
  • All courses are subject to minimum numbers (in the event that minimum course numbers are not reached, you will be notified 7 days prior to course commencement). If your course is postponed by The Cheese Maker due to insufficient numbers you will be given the option to transfer to a future course. If an appropriate date within 3 months cannot be found, you will be offered a full refund.

Gift Vouchers

If you purchase a gift voucher for a course with no course date selected, course credit will be valid for 12 months from date of purchase. If a gift voucher is purchased for a specific course date, the general course refund and transfer policy applies.

Email newsletter subscription

Course participants will automatically be added to our graduate email newsletter. Containing news, information and tips for your cheesemaking, this comes out 2-3 times per year and you can unsubscribe at any time. 

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6 Reviews
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Brenda

14 May 2018 • Introduction to Home Cheese Making

A great introduction to cheese making i can't wait to do more Relaxed atmosphere and a great teacher ..

Felicity

14 May 2018 • Introduction to Home Cheese Making

The instructions were very clear on how to make healthy yogurt & ricotta cheese. The class was very enjoyable & excellent to find out the way to make healthy cheese & yogurt.

Noelene

23 March 2018 • Introduction to Home Cheese Making

What a pleasant morning spent learning how to make yoghurt and ricotta. Watched ricotta being made and sampled the end product - fresh and baked. Tasted a lovely variety of home made yoghurts. Purchased what I needed to make both and had my own ricotta the same afternoon and yoghurt (that my husband will eat) the next day. Thanks for demystifying the processes fror me Tanya. So simple, even I can do it successfully 👍

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