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Discover the rewarding art of traditional cheesemaking and learn how to transform fresh milk into a variety of delicious homemade dairy products. This hands-on workshop is perfect for beginners, and anyone interested in learning more about traditional food preparation, fermentation, and sustainable home food production.During the workshop, you will explore the science behind milk fermentation and gain an understanding of the processes that turn milk into a range of nutritious and flavourful products. We will discuss the essential ingredients, equipment, cultures, and techniques needed to make both soft and hard cheeses, as well as other fermented milk products such as yogurt, milk kefir, koumiss, and cultured butter.
The workshop will include a live demonstration of making fresh cottage cheese and mozzarella from start to finish. Participants will have the opportunity to observe each step of the process, ask questions, and learn practical techniques that can be easily replicated in a home kitchen.
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Event venue
Liverpool Powerhouse, 1 Powerhouse Rd,Sydney,NSW,Australia, Liverpool
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