Skip to main content

Your Cart

Your cart is currently empty.
Click here to continue shopping.

Yoghurt, butter, fresh cheese and focaccia - GLASGOW

  • About

  • What to expect

  • Info

  • 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 buttermilk 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 ricotta
    Whey and potato focaccia with cultured butter
    Anchovy butter
    Marinated labne with sumac tomatoes and pickled rhubarb
    Seasonal salads showcasing produce from Little Trochry farm
    Whipped ricotta with strawberries and honey
    Whey fermented sodas

    I 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: 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, 4 x 1L containers, some jars for the leftover whey and a bag to take home your cheese 

Logo