Buttermilk ricotta, yoghurt, labne, cultured butter & ghee - MELBOURNE
What to expect
Slowing down and making things from scratch really is a simple pleasure. And with a few ingredients, you can create a collection of kitchen staples, allowing you to be in control of what you put in your food and encourage you to reduce the amount of waste in your kitchen.
In this hands-on cheese making class I'll show you how to make crème fraiche which we will churn into cultured butter. We'll use the leftover buttermilk to make the most decadent buttermilk ricotta and you'll learn how to turn butter into a deliciously nutty flavoured ghee.
I'll show you all the tricks to making a luscious yoghurt, without the additives or nasty thickeners, and finally, you'll learn how to hang yoghurt to make labne.
Consider this workshop as your guide to the essentials of a cheese larder.
There’ll be tastings of everything we make in the workshop and we'll cover: milk composition and where to source the best local ingredients, the many uses for the leftover whey and plenty of recipe suggestions.
You’ll take home: labne, cultured butter & buttermilk ricotta, recipes, plus all the knowledge and inspiration you'll need to make everything confidently at home.
When: 10am – 2.00pm
Where: Sweet Greek, Prahran market, 163 Commercial Rd, Prahran
What to bring: Please ensure you wear closed shoes
Bring your favourite apron to wear and 5 x 1L containers & bag to take home your cheese