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Buttermilk ricotta, yoghurt, labne and cultured butter

  • About

  • What to expect

  • Info

  • Join me for a day of cheese making, cooking and sharing a Summer inspired lunch. Together we will embark on a culinary journey where the art of cheese making intertwines with the vibrant spirit of the season.

    In this class you will learn how to make buttermilk ricotta, ricotta salata, cultured butter, yoghurt and labne. We will then use our freshly made cheese (and whey!) to create a seasonal lunch including:

    Baked Ricotta
    Flavoured butters
    Seasonal salads and vegetables
    Almond lemon cake
    Whipped ricotta with candied peel, dark chocolate and shortbread
    Whey fermented sodas

    I recommend you arrive hungry!
  • Tasting each course as you go, you will learn the skills required to recreate each dish in your own kitchen, including guidance on how to choose and use the best of Summer’s produce in your home cooking.

    You’ll pick up loads of handy tips and tricks from my many years of working in restaurants, and cooking and testing recipes in my home kitchen.

    The lunch will be accompanied by morning tea, whey sodas on the table, an exclusive recipe booklet and special seasonal gift. 

    This cheese making and cooking class is mostly hands-on with some demonstration. 

    You’ll take home: buttermilk ricotta, labne, muslin, a seasonal recipe booklet, plus all the knowledge and inspiration you’ll need to make everything confidently at home.
  • When: 10am – 4pm

    Where: KYNETON


    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