Sunday, November 10th
10:00am to 12:00pm
$55 per person
Max Participants: 16
Have you always wanted to make homemade cheese, but didn’t know where to start? At this beginner cheesemaking class, you will learn to make a quick, easy and economical farmhouse ricotta, a remarkably simple and tasty yogurt cheese called labneh, a versatile pressed cheese from India called paneer, and a delicious lemon and honey dessert cheese (great for stuffing French toast, or for filling crepes!). All of these can be easily replicated in your own home kitchen, with simple, inexpensive ingredients and equipment! After you taste your first batch of fresh cheese, you’ll never feel the same way about store-bought. Visit guest instructor Carol Lake’s website, simplecheesemaking.com, for more information.
To register, please email your request for a spot to firstname.lastname@example.org by November 8th, or call (203) 557-9195. Payment upon arrival, cash or check.
An organic farmer and cheesemaker for over 20 years, Carol Lake founded and was the executive director of two educational farms in NH. While there, she started and ran a small grass-fed raw milk dairy with both goats and cows and perfected her cheese-making skills. Carol shows us just how simple (and cost effective) it really is to make delicious, homemade artisan cheese from fresh or store bought milk.
The Wakeman Town Farm Sustainability Center is an organic demonstration homestead open to the public. The Farm is a model facility created to educate the community with local healthy food production, responsible land stewardship, sustainable practices and community service orientation.
Wakeman Town Farm, 134 Cross Highway, Westport, CT