Learn how to make buttermilk ricotta, yoghurt, labne, cultured butter, creme fraiche and ghee.
Slowing down and making things from scratch really is a simple pleasure. And with a few ingredients, you can create a collection of kitchen staples, allowing you to be in control of what you put in your food and encourage you to reduce the amount of waste in your kitchen.
In this hands-on cheese making class, Kristen will show you how to make crème fraiche which we will churn into cultured butter. We’ll use the leftover buttermilk to make the most decadent buttermilk ricotta and you’ll learn how to turn butter into a deliciously nutty flavoured ghee.
Kristen will also show you all the tricks to making yoghurt, without the additives or nasty thickeners, and finally, you’ll learn how to hang yoghurt to make labne.