Yoghurt, butter, fresh cheese and focaccia - GLASGOW
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About
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What to expect
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Info
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Join me for a day of cheese making, baking and sharing a seasonal lunch. Together we'll explore the art of crafting cheese, seamlessly weaving it with the vibrant flavours of the season as well as learning to bake my signature whey and potato focaccia.
In this class you will learn how to make buttermilk ricotta, yoghurt, labne, marinated labne, cultured butter and a simple hard cheese 'ricotta salata' for you to mature at home. We will then learn how to incorporate our freshly made cheese (and whey!) to create a delicious lunch including:
Fig leaf wrapped, baked ricottaWhey and potato focaccia with cultured butterAnchovy butterMarinated labne with za'atarSeasonal salad showcasing produce from Little Trochry farmWhipped ricotta with strawberries, almonds and honeyWhey fermented sodasI recommend you arrive hungry! -
As we taste along the way, you'll master the skills needed to recreate each cheese and dish in your own kitchen, with expert guidance on selecting and using the finest local ingredients for home cheese making and cooking.
You’ll also gain invaluable tips and tricks drawn from my many years experience working in the food industry, and refining recipes in my home kitchen.The lunch will be accompanied by morning tea, whey sodas and an exclusive recipe booklet.This cheese making and cooking class is mostly hands-on with some demonstration.You’ll take home: buttermilk ricotta, labne, cheesecloth, a comprehensive recipe booklet, plus all the knowledge and inspiration you’ll need to make everything confidently at home. -
When: 10am – 2.30pm
Where: Fallachan Kitchen, Arch 15, 8 Eastvale Place, Glasgow G38QG
What to bring: Please ensure you wear closed shoes
Bring your favourite apron to wear and 3 x 1L containers & bag to take home your cheese
