Bundaberg Region - Bundaberg Region - New Cheese and Cultured Dairy Products -Mundubbera
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New Cheese and Cultured Dairy Products -Mundubbera

New Cheese and Cultured Dairy Products -Mundubbera

On September 27, 2020

Categories: Food & Wine

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Learn how to make your own Mozzarella, Haloumi, Feta and Mantecoso a Cheese from Peru. Also included are cultured Dairy Products



About this Event




Saturday 22nd August Gympie Landcare

  • 09.30 - 12.30 Mozzarella, Haloumi & Feta Workshop
  • 1.30 - 4.30 Mantecoso a cheese from Peru and cultured dairy products

Click Green Tickets Button to Right & Book for Either Workshop or Select Both & Save $20 !

If making you own cheese and cultured dairy intrigues you, then you can learn how to make your own Mozzarella, Haloumi, Feta, Mantecoso Cheese and cultured dairy products including cultured butter, ghee, sour cream, kefir and yoghurt in two 3 hour workshops with Permaculture-Realfood.

These workshops are aimed at the beginner. Included in these workshops is how to create living throbbing with probiotic life dairy foods from pasteurised milk and cream.

All these foods will greatly increase the health of both you and your family as they taste the delicious creations you will soon be making for them.

After the workshops you can expect to eat your first Mozzarella, Haloumi and Mantecoso cheese almost immediately. A support group is offered after the workshops through the ‘Home Cheese Making and Fermenting’ group on facebook and also by email.

Mozzarella, Haloumi and Feta Making Workshop: 9.30-12.30

Cheese glorious cheese. Stop spending good money on cheese when you can make your own.

Mozzarella, Haloumi and a Feta are three fresh cheese that you can learn to make in your own kitchen without specialised equipment. You don’t need your own cow to make cheese as shop bought milk will work just as well. This workshop is aimed at the beginner and you will soon see that it’s quite easy to make your own delicious cheese from shop bought milk. We will have samples for taste testing for all attendees. Hands on participation from the class volunteers will show how to make these cheese from scratch. Includes: E-Handouts with recipes. Cheese cultures can also be bought on the day. After the workshops you can expect to eat your Mozzarella the same day, Haloumi the next day and Feta ten days later. A support group is offered after the workshops through the ‘Home Cheese Making and Fermenting’ group on facebook and also by email.

Mantecoso and cultured dairy: 1.30-4.30

Learn how to make your own delicious traditional Peruvian cheese, Mantecoso is a fresh white cheese that can be sliced but also spread. It's a favourite cheese in Peru and tastes young and fresh but keeps well for several weeks- if it lasts that long! Also made on the day is cultured butter, sour cream, ghee, kefir and yoghurt. All living probiotic dairy foods. A support group is offered after the workshops through the ‘Home Cheese Making and Fermenting’ group on facebook and also by email.

Tickets are non-refundable but we can transfer them to another date if you let us know beforehand.

Here's what some of our recent new cheesemakers and fermenters said about their workshops;

The 3 workshops over the past couple of days were so well organised and run. You have such a depth of knowledge and a wonderful teaching style which made it so enjoyable and easy to understand. I feel totally inspired by what i have learnt and can't wait to start making my own ferments and dairy products. Thank you"

Emily

"Just want to say how wonderful this course was. My attempts on making the food have all worked out so far. I just loved it and would recommend to anyone that cares about their food to get more fermented food into their diet." Rita"Went to the whole day sourdough, brie, feta etc workshop at Cooroy last weekend and highly recommend this. Elizabeth is so knowledgement plus really easy to follow and makes the task at hand so much less daunting. Had a really inspiring day."

Connie





2020-09-27 10:00:00
2020-09-27 10:00:00