Natural Cheesemaking for Beginner (14 December 2025)

TOPIC: Natural Cheesemaking Workshop (3PM-8PM)

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Kindly note that the topics and activities of the cheesemaking workshop are not suitable for kids and toddlers. Participants must be at least 18 years old to sign-up.

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Cheesemaking Workshop is inclusive of the following:

1. Discussion and hands-on session
2. Ingredients
3. Use of cheesemaking tools
4. Handouts
5. Light snacks
6. Bring home exclusive Maker and Made Apron and Tote Bag

Theory:

1. Introduction to natural cheeses, its foundations, history and basics
2. Different types of milk (taste and texture)
3. Focus on products and natural fermentation agents: milk/starter (starter's management)
4. Natural starter available, Mesophilic and Thermophilic
5. Cultivating spores on bread (peniciulium)
6. Equipment, environment and aging

Practice:

1. Working with Meso starter (Kefir and clabber)* Drink* Skyr / Twarog* Fermented cream - butter/sour cream/buttermilk* Amasi* Ryazhenka (yoghurt or kefir based)* Gros salt
2. Working with Thermo starter (yoghurt)* Labneh* Shankleesh* Blue yogurt cheese* Ryazhenka
3. Whey Recycling explanations
4. Ideas recipes kefir as drink