Yoghurt, cultured butter, labne & buttermilk ricotta
What to expect
Slowing down and making things from scratch really is such a simple but forgotten pleasure. And with just 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 mouth!) and reducing the amount of waste in your kitchen.
In this hands-on cheese making class I'll show you how to make crème fraiche which you will slowly churn into cultured butter. We'll use the leftover buttermilk to make the most decadent & rich buttermilk ricotta and you'll learn how to turn butter into a nutty flavoured ghee that will have you frying & roasting everything with ghlee.
I'll also show you all the tricks to making luscious, thick & creamy yoghurt without the additives or nasty thickeners and finally you'll hang yoghurt to make labne.
Consider this workshop as your guide to the essentials of a cheese larder.
There’ll be plenty of snacks of everything we make in the workshop and we'll also cover: where to source the best local ingredients, the many uses for the leftover whey and lots & lots of recipe suggestions.
You’ll take home: recipes & information kit, labne, cultured butter & buttermilk ricotta, plus all the knowledge you'll need to make everything confidently at home.
When: 10am – 2pm
Where: Two Good Co, 255 Wilson Street Eveleigh
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