Description
Class Description:
Students will learn how to make a biotically diverse yogurt culture from kefir and how to convert that yogurt into delightfully smooth and flavorful soft cheese, seasoned to suit their taste (something akin to Boursin or Alouette).
The session will conclude with a tasting
Friday/ 1 session
February 7
2:00-4:30 p.m.
Adult (18+)
Beginner/No Experience
The total cost for the class is $40 for members and $45 for nonmembers.
Materials Provided:
All materials will be provided by the instructor.
The instructor will provide all necessary tools (on loan and to be returned).
Supplies to Bring:
None
The workshop is at the Huntingdon County Arts Center (formerly the 12th Street Methodist Church) at 313 12th Street, Huntingdon.
About the Instructor:
As a confirmed, do-it-yourselfer, Larry has been exploring the world of fermented foods for the last several years, prompted in part by participation in workshops at the PASA (PA Assoc for Sustainable Agriculture) conference, and in part by hobnobbing with other fermenters. Among the most gratifying of his “products” have been soft cheeses, made from his own kefir culture used as a starter for making homemade yogurt. The end product is rich in probiotics (the kefir SCOBY is a much more complex culture than that normally used in commercial live yogurt cultures), and yields a pleasingly soft and spreadable, ever-so-slightly tart cheese that can be readily seasoned by the blending in of herbs and spices. The cheese pairs well with crackers or toast or could be used as a very stiff fruit “dip”.
