Creme Fraiche, Yogurt, Mozzarella, and Ricotta
Led by Anna Barnes
Saturday, September 26th, 1:30-4pm (2.5 hours! Time is wrong in brochure)
$15 owner/ $20 non-owner
In this class, you’ll learn how to make yogurt and creme fraiche from existing and commercial cultures, as well as ricotta.
notes: CGFC provides aprons, however participants will want to wear comfortable shoes. Handouts will be provided.
teacher: Anna Barnes is a frequent CGFC instructor, teaching canning, cheesemaking, yogurt, and tofu making. She also authored Local 365, a bi-weekly column on locally grown and foraged foods for Smile Politely.
type of class: hands-on cooking