Our Preservation Kitchen series explores traditional methods to make everyday foods from scratch, and this dairy-focused class will show you how to turn your love of milk into a full-fledged hobby. Renee Beaudoin will teach you the science and magic behind culturing cream, making yogurt, turning yogurt into cheese, and cream into butter, and using our fresh buttermilk to make ricotta! On the menu: European-style yogurt; crème fraîche; cultured herb-infused butter; creamy ricotta cheese (made out of the buttermilk from making our butter), and labneh (Middle Eastern cheese made from strained yogurt).
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.