contact us

CHEESE MAKING CLASSES! 

 Capture Oregon's 
 Bountiful Harvest
Learn About
  Canning 
 Cheesemaking
 


        Whole Foods Market
              Salud! Kitchen
       Bridgeport Village
                 Tigard
        Beginning Cheesemaking
        Next Class: 
        Sat. July 10, 2010 
         2:00 to 3:30 pm
         
            To Register 
            Call 503-639-6500
                Customer Service
         
             Bridgeport website
 
               Sign up today!

                       
        

DIY Cheesemaking

Next Meeting

       At            

Foster and Dobbs, Portland




 

 

 

 








    

Cheese and Home Preserving Supplies

Look for  Cheesemaking  and Home Preserving Supplies at the Oregon City Farmers Market 
At the Sat. Market on: ~  8/21 ~ 8/28 ~9/11
At the Wed. Market (lower Oregon City) on: ~ 8/25 ~ 9/08                     
                           
                        Along with:

Free Cheesemaking and Canning Workshops ~
See the steps for safe cheesemaking and canning in your home kitchen
Beginning Cheesemaking Workshops on   ~  Sept. 11 at 11:00am  
                                                                                     
 Directions to the Oregon City Farmers Market

Buy your cheese cultures/supplies locally!

I will  be carrying at the Market a supply of:
Direct-set cultures:

Chevre ~ Fromage Blanc
Crème fraîche ~  Fromagina
Mesophilic ~  Thermophilic
Buttermilk ~  Sweet Yogurt
Sour Cream ~  

ALSO:

Rennet's:
Liquid Regular
Vegetarian Tablets
Calcium Choride
Citric Acid
Mild Lipase
Butter Muslin , Extra Fine Grade
36"X36" pkg.
Cheese Paper:
12" X 19" Formaticum white  paper, 
Pkg. of 10  with cheese hints/instructions
Large Cheese Molds
Thermometers
Cheese Salt
Books on Cheesemaking

Cheese~in~a~Jar kits
Take your pick from Chevre or Cow's Milk
Kits include: Heat resistant, re-usable jar,  fit in the top strainer, one culture pkg.(Creme Fraiche, or Chevre), cheesecloth and full instructions with step-by-step pictures.
Kit may be used many times by washing and re-sterilizing the jar, just add a new culture package each time.

The Creme Fraiche culture also makes a wonderful Mascarpone!

Flower ~ Pot ~Cheese ~Kit
Mold your fresh cheese with this kit. Makes a great gift when filled with cheese
Kits include: Italian Pure Terracotta pot and Saucer, fit in the top Follower, cheesecloth, Dried Lavender, pictures and care instructions.
Kit may be used many times by washing and re-sterilizing the jar, just add a new culture package each time.


Pick up your Fruits and Vegetables at the Market along with some:

Basic Home Preserving/Canning Supplies.

What you need to get started with Home Preserving

Let's Can!

Home Preserving
Home Preserving
Cheese Supplies
Cheese Supplies

Now Teaching at Whole Foods Market, Salud! Kitchen, Bridgeport Village

Cheesemaking and Home Preserving classes

Watch for any Upcoming Classes

If you like to cook, you will love home preserving
Whether it’s from a productive garden or top-of-the-line fresh produce from your local or Farmers Market, preserving the Oregon Harvest has surged in renewed popularity.
Learn simple, basic, safe techniques with step-by-step instructions in each class and discover the satisfaction you feel after all of the colorful jars are lined up on your shelf or tucked into a space in your freezer
Pick the best crop as it becomes plentiful and ripe
Guidelines for preparing fruits and vegetables
Canning and/or freezing methods
Using the right proportions and equipment
Proper handling and sterilizing of jars for a good seal and proper storage
Learn about helpful home preserving accessories

So, join us as the season progresses and take maximum advantage of good seasonal buys in the market or use up the surplus of a hard won crop, preserving it at the peak of perfection for consistent, excellent results.
 
Preserving Summer! with Gayle Starbuck
Thinking about how you can make summer last a little longer? Try Canning!
Canning is making a comeback fueled by a desire to connect with where our food is coming from and develop a greater degree of self-reliance. Come learn the tricks of the trade with Gayle Starbuck and preserve the best of the season!
In the class, you’ll learn about:
  • Proper jar handling and how to keep the seal
  • Canning whole fruits, jams and preserves
  • Cold pack vs hot pack
  • Simple syrups, sugar, fruit juice or honey
  • Ready in the jar pie fillings
  • Pectins
Pre-registration is required
Call 503-639-6500 or stop by Guest Services to sign up by:

Bridgeport website


Spring~in~a~Jar: Preserves
Preserves have many names and many tastes. In this class, you'll learn in class the difference and how to capture spring-in-a-jar! We'll talk about the correct way for preparing  freezer jams; the best short-cooked or longer-cooked jam methods; and safe, hot water bath canning. We'll update Grandma's great vintage recipes and make them even better by using current techniques, following the ideas from the latest Home Preserving book.
All of Gayle's classes include paperwork, recipes, demonstrations, and some "hands-on" for students. By the end of the class, you'll be able to: Pick the best fruit and at the right time; Feel comfortable with jam making essentials and equipment; Have questions answered about using pectin, sugar, fruit juice or honey; Use natural acids for a great set; and make fast, simple jellies.

Where:  Whole Foods Market Salud! Kitchen                               
Time:    2:00 pm to 3:30 pm          
Cost:   ~ $38.00 ~

To Register
Call 503-639-6500
Customer Service

Bridgeport website

Curds On The Way

              
            Innovations for Portland Home Cheesemakers
A shaving, a slice, or even a chunk, of a wonderful aged cheese is a delight for the taste buds.
While some aged cheeses can be made at home, it takes considerable time, and a separate refrigerator with modifications to create a spot for cheese to age successfully. Unless, of course, you are lucky enough to have a nice, year-round cool, secure basement with just the right amount of humidity and conditions that will act as a cheese cave. 
But, it is within the realm of the normal home kitchen to create the many soft to medium~firm cheeses such as Fromage Blanc, Fromagina, Ricotta, Feta, Mozzarella and several others.
With some easy to use, all-in-one packets of Direct Set cultures and good wholesome, high quality non ultra-pasteurized diary from your choice of markets, you can create not only the above soft~firm cheeses but also Crème Fraiche, Mascarpone, Sour Cream, Cream Cheese, Chevre, even Buttermilk and several types of Yogurt, all with delightful, rich consistencies and flavors.

Come and learn the ins and outs, some innovative ideas, and the way all
cheese making starts by taking a cheese class.

It is the ideal way to start making all of the above in your own home!

Fresh Artisan Style Cheese from Your Kitchen, Whole Foods Salud! Kitchen

Class to be held at the Bridgeport Village Location,Tigard, OR
Direct Set Cultures 101
These classes are a fun, easy way to learn cheese making 
Learn to make: a variety of soft cheese such as:
Fromage blanc ~ Fromagina ~ Crème fraiche ~ French style molded Cheese
Also:The how to's for Marinated Feta, Halumie, Membrillo, Pear Paste
English Tarts With Mascarpone, Lemon Curd and fresh made on the spot strawberry preserves 
Learn easy step-by-step techniques using basic utensils
  • Using dairy products safely ~ Sources for ingredients
     
  • Developing recipes using your soft cheeses

                      
    Where:  Whole Foods Market Salud! Kitchen
                                       
    Time:    6:00pm to 7:30 pm 
             
    Cost:    $38.00
                                          NOTE:


                   NEXT CLASS ~ Watch for upcoming class
To Register or Join Waiting list
Call
503-639-6500
Customer Service

Bridgeport website

  

  
                                                       

Questions?

Contact me via email!  I would be happy to hear from you!
Please note the class date you wish to take on the contact us page. Add the date in the comments box. 

Feta Cheese Watch for Upcoming Classes


Learn to make Feta and Ricotta Cheese right in your own kitchen!
Learn techniques using standard, safe, methods.
This class is easy for the beginning cheese maker. 

 Learn by "Hands on" working with curds.
 
  • Turn out a wonderful , creamy Feta Cheese. The results are creamy and not to salty 


     Recipe ideas using Feta Cheese


    Paired with a delicious olive oil and herb marinade, as demonstrated in class, the results are delicious.

    Also, learn to make Fresh Ricotta Cheese!

     Watch for upcoming classes

Attention: Do it Yourself Cheese Makers


Click on the DIY page for upcoming events

Cheese from a Home Kitchen

My friend made some wonderful cheese recently.

It was made with a buttermilk culture, adding roasted garlic and five different herbs to the mixture of milk and half and half as it was being heated.
She said it took a little longer culturing the buttermilk in the cool weather than it takes in the warmer weather.
After culturing, heating, cooling and draining, it was packed into individual cheesecloth lined baskets.
The results compared remarkably in taste and texture with such elegant and delicate French cheeses as boursin or petit suisse.
She has sent me some photos of the steps she took to make them in her own kitchen.(see below)