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).
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!