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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Slowing down and making things from scratch is one of life's simple pleasures. In this hands-on workshop, you'll learn how a few basic ingredients can be transformed into everyday kitchen staples, giving you more control over what goes into your food while helping you to reduce waste. It's a chance to reconnect with the process, embrace simplicity and take home practical skills you can use every day.
In this class, you'll learn how to make the creamiest, dreamiest ricotta, yoghurt, labne, marinated labne, cultured butter and a simple hard cheese 'ricotta salata' for you to mature at home. We'll also explore creative ways to use the leftover whey, ensuring nothing goes to waste. To finish, I'll show you how to incorporate our freshly made cheese into a shared lunch, celebrating the flavours of the season and the satisfaction of food made by hand.
Fig leaf wrapped, baked ricottaWhey and potato focaccia with cultured butterAnchovy butterMarinated labne with sumac tomatoes and pickled rhubarbSeasonal salads showcasing produce from Little Trochry farmWhipped ricotta with strawberries and honeyWhey fermented sodasI recommend you arrive hungry! - This intimate class starts with tea and coffee and some baked treats and a chat about how the day will unfold. Then it’s time to roll up your sleeves and feel your whey through the curds. We work in small groups so there’s usually plenty of banter and laughter, and time for one-on-one attention.
By lunchtime, as we sit around a table, stories and favourite recipes are shared and then with a smile and a full belly, it’s back into the kitchen to start stretching our curds.
And what makes my cheese making classes all the more special and insightful, I’ll give you an abundance of recipes and remedies for the leftover whey. You’ll be taking it home by the bucket load!Suitable for: Absolute beginners with the busiest of lifestyles and the smallest of urban kitchens, passionate home cooks and experienced chefs.You’ll take home: 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, 4 x 1L containers, some jars for the leftover whey and a bag to take home your cheese
