Unlock the art of cheesemaking at home and turn fresh milk into delicious, artisan cheeses! This hands-on course for beginners takes you step by step through the entire cheesemaking process, from selecting milk to creating soft, semi-hard, and specialty cheeses.
Whether you’re a home cook, food enthusiast, or aspiring artisan cheesemaker, you’ll gain the confidence and skills to craft your own mozzarella, ricotta, and more — all in your kitchen.
What you’ll learn:
How to process milk, culture it, and use rennet or vegetarian alternatives to form curds
Techniques for cutting, draining, pressing, and shaping cheese for perfect texture
The art of aging and flavoring cheese, including mold-ripened varieties
Understanding the science behind milk, casein, fat, and bacteria for consistent results
Tips from history and tradition, inspired by ancient cheesemakers and artisan techniques
By the end of this course, you will:
Make specific cheeses at home confidently
Understand key cheesemaking principles and terminology
Develop a palate for evaluating texture, flavor, and aroma
Have a roadmap for experimenting with new cheese types
Course format:
Step-by-step lectures and demonstrations
Hands-on exercises you can do in your kitchen
Clear explanations of techniques, science, and traditions
Who this course is for:
Beginners with no prior experience
Hobbyists interested in home cheesemaking
Food lovers curious about artisan cheese and dairy science
Requirements:
Basic kitchen tools (pot, thermometer, cheese molds or cloths)
Milk (cow, goat, or sheep)
Curiosity and willingness to experiment
Start your cheesemaking journey today and create delicious, homemade cheese your family and friends will love!
