Beginners Cheese Making at Home

Learn how to make your own buttermilk ricotta, yoghurt, labneh, cultured butter, creme fraiche and ghee at home.

Ricotta cheese, wooden spoon

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.

Course details

Sun 26th Feb
10am – 3pm

CERES Brunswick, corner of Roberts & Stewart Streets, Brunswick East, Victoria

$240*
Concession available

A pioneer, leader and respected authority in the cheese industry, Kristen Allan has spent over 17 years immersing herself in the techniques and flavours of the ancient art of cheese making.

Kristen’s cheese is in great demand, supplying the likes of Annie Smither’s restaurant Du Fermier, Ester, Fred’s and Aria and has been a regular stallholder for some years at Carriageworks. Her recipes have been featured in various food magazines and publications including Gourmet Traveller & Cornersmith’s cookbooks.

In 2018, Kristen was nominated for a Delicious Produce award, a testament to her philosophy of slow, carefully hand crafted cheese, using only high quality ingredients. Her buttermilk ricotta has a cult-like following around Sydney and her cheese is revered Australia-wide.

Establishing herself in the echelons of the food world and as one of Australia’s leading cheese educators, she is a regular teacher at Daylesford Longhouse, Cornersmith and Moonacres cooking school.

Kristen is an accomplished speaker. One of her most prized achievements in 2018, when she was asked to present at the feminist talks and ideas festival ‘All About Women’, becoming the first person to make cheese at the Sydney Opera House.”

What will I learn?

In an intimate class setting you will learn how to make:

  • Buttermilk ricotta
  • Yoghurt (both pot-set and greek-style)
  • Labneh (and marinated labneh in oil)
  • Creme fraiche
  • Cultured butter and flavoured butters
  • Ghee

You’re also learn:

  • What to do with leftover whey
  • Seasonal recipes to make with your cheese

The day includes a light lunch featuring the cheese made in the class, hands-on instruction, and lots of tips and troubleshooting tricks.

What will I take away?

  • Recipes booklet
  • Your ricotta, labneh, cultured butter, muslin and all the know-how to make everything confidently at home

What should I bring?

  • Notepad and pen
  • Bring your favourite apron to wear
  • Five 1L containers and a bag to take home your cheese

What should I wear?

  • Casual clothing – please ensure you wear closed toe footwear and long hair is tied back

Terms and conditions

Our booking and refund policies, concession pricing information, FAQs, as well as other general terms and conditions can be viewed here.

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