This is the first in a series of classes in collaboration with The Farmer's Daughter.
Together, we'll explore basic dairy culturing using simple, age-old methods to transform milk and cream into nutritious delicacies. We'll make buttermilk, yogurt, labneh (strained yogurt), crème fraîche and cultured butter while learning how to make delicious crackers with the whey of the labneh. Afterwards, you'll be able to dine on your delicious creations!
Cost includes all supplies; space is limited.
About the teacher:
Caroline Thompson is a cook at The Farmer's Daughter. She studied religion and social justice at Agnes Scott College and later culinary arts at New England Culinary Institute. Both of those experiences have informed her passion -- empowering others to feed themselves and their families healthy, nutritiousmeals on a budget. She has taught many cooking classes for adults, kids and families over the last four years and is always planning more! She is also an obsessive gardener, knitter and dog-mama.