If you walk into my kitchen on any given day, you will find a range of bags, pots, bowls and moulds lining my countertops. Each and every one will be filled to the brim with goat's or cow's milk from our herd in various states of fermentation (or consumption).
This online course is the accumulation of that knowledge - my top tips and tricks for making cheese in your own home. This course will focus on fresh and unaged cheese (though we will cover the aging process) and through a range of written and video tutorials, we will cover:
- The basic principles of dairy fermentation
- Understanding milk
- Harnessing bacteria
- Making paneer
- Cheat's ricotta
- Making kefir and using it in cheesemaking
- 30 minute mozarella
- Halloumi
- Yoghurt and Lebneh
- Cultured butter
Course Format:
This course is hosted on Mighty Networks - a comprehensive platform that allows us to host the community, live sessions and online courses all in one space.
Click here to see an example of the video and recipe material presented in the course.
Once your purchase is completed, you will receive an email with the details you need to join the network, or add this course to your profile if you are already a member.
The course is available to work through at any time.
Buying this course as a gift?
Our pdf gift voucher is available at no extra cost. On completion of your purchase, you will receive an email from our automated system.I'm already a member of Gartur Stitch Farm School, how can I purchase the course?
For instant access to this course, simply log in to your Gartur Stitch Farm School account on a browser, rather than the app, then click on Courses in the left hand menu. From there you can purchase the course within the school and have access as soon as your payment completes.
