Cheese Making Curds On The Way

Beavercreek Kitchen

Portland Homestead Supply Co.

CHEESE CLASSes

Sat. March 8th. 2014

   ~Portland Homestead Supply~

     ( Class Full)

 

Sat. March 15th. 2014

   ~Portland Homestead Supply~

       ( Class Full)

 

Sat. March 29th. 2014

    ~Portland Homestead Supply~

      (Class Full)

 

Sat. April 5th. 2014

    ~Portland Homestead Supply~

       (Class Full)

 

 Sat. April 19th 2014

Baking 101 Class

  ~ Clark College ~

( Class # 1 Spots still open)

       &

Sat. April 26th 2014

Baking 101 Class

  ~ Clark College ~

   ( continuing class)

 

Sat. May 31st. 2014

     ~Portland Homestead Supply~

       ( Class Open)









Check out instructions for my Creamy French Style Feta Cheese

      New England Cheese Co has instructions on their site.  Click on this link:

 

        http://cheesemakinghelp.blogspot.com/2012/06/french-style-feta-with-gayle-starbuck.html


Columbia Tech Kitchen ~ Clark College
Columbia Tech Kitchen ~ Clark College
Cheese Making Class
Cheese Making Class

Moroccan Cooking Class


Cucumber Salad
Cucumber Salad
Tagine
Tagine
Mixing Spices
Mixing Spices
Cinnamon Oranges
Cinnamon Oranges

           Upcoming Classes, Spring & Summer  2014 !

 

               101 Baking  Classes, April 19th & 26th

 

                               Clark College at Columbia Tech Center

                                             Vancouver, WA

 

                                Read all about it!  Tracy’s Blog: Interview with Gayle at this link:

 

                                                                           http://cce.clark.edu/blog

 

A two part hands on class to teach you how to avoid baking failures with secrets, shortcuts and things the cookbooks never tell you. Discover why it is "all in the flour", how to make your cakes rise, avoid burning the bottoms, blend in that chocolate and the proper way to mix and measure ingredients together. Learn the difference between baking soda and baking powder, between butter and shortening, between cup measuring and weighing and so much more! Find out how to mix the easiest, fastest, chocolate cake ever and a quick way to mix and roll out your own flaky, butter pie crust. New recipes each session with a goodie bag from Gayle to take home!

 

                         Contact college for information and sign up: (360) 992 - 2939

                                                          Link to sign up:

 

               http://www.campusce.net/clark/course/course.aspx?C=3471&pc=1&mc=25&sc=0

 

                                     Sat. April 19th 2014

                                        Baking 101 Class

                                                                               ~ Clark College ~

                                     ( Class # 1 Class Spots still open)

                                               &

                                       Sat. April 26th 2014

                                          Baking 101 Class

                                                                                 ~ Clark College ~

                                                                                 ( continuing class)

 

                                                   

                                                       Moroccan Cooking, March

 

Take a journey of discovery with colorful and sophisticated Moroccan cooking with its culinary past from the French, Spanish, Portuguese and Arabic influences. Learn the basics of this artfully presented food. Mix and taste exotic spice and herb blends. Moroccan dips, spreads and pita bread with Moroccan butter for starters. Make Jaben - a rich, creamy fresh cheese served with roasted grapes. Quickly cure cucumbers using a salt block. Make preserved lemons and use them for a chicken Tagine with fennel and a Marrakesh couscous. For the class finish, Marocaine á ĺ orange will be put together with orange flower water and almond paste stuffed Mejhoul dates.

Mint tea and pomegranate syrup for beverages.

 

                                                         Sat. March 1st, 2014

                                                                              Moroccan Cooking Class

                                                                                 ~ Clark College ~

                                            ( Class Full)

 

 

Cheesemaking Class,  ~ Clark College ~ Watch for 2014 Class Dates

 

Mild and Soft, Sliceable to Tangy! Master cheesmaker Gayle will demonstrate how to cut and stir the curds and whey! In this basic cheesemaking class, learn all about cultures, rennets and appropriate milk - and mysteries and intricacies of calcium, lactic acid, pH levels and a whole host of other necessary elements of the art of cheesemaking. Learn how to make Ricotta, Crème Fraîche, Chevŕe and Queso Fresco. Cheesemaking is something that brings into play all the senses: smell, touch, sight -- even sound (when the curds squeak).

Learn to make fresh rosemary crackers during this class. Served with the Herbs de Provence Chevre cheese!

Lot's of cheese samples from appitizers to a dessert of lemon curd English tarts.

 Your take home bag will have instructions, cheese making tips and recipes.

 

Cheese Classes at Portland Homestead Supply Co. Just one of the many Urban Farm skills to learn.

Students Shopping at Homestead
Students Shopping at Homestead

This is a demonstration, foundation class for beginning cheesemaking at home.


You’ll have fun learning the art of making soft and semi-firm cheeses that you can make in your own kitchen, for a fraction of the cost of store bought cheese.


Gayle will start off the class making fresh Ricotta with lemon juice.

After it's done,  add a drizzle of honey, a sprinkle of cinnamon and then taste it while it’s still warm.


You will learn the basic principles of soft cheesemaking, such as Crème Fraîche and Mascarpone, using Direct-set cultures, and either fresh milk from your own cow or

goat, or pasteurized milk from your local market.


To finish up the class, Gayle will how to make fresh Chèvre (goat milk cheese) from pasteurized goats milk garnished with Herbs de Provence and a discussion on duplicating it at home.


You will taste English style tarts that are filled with Meyer Lemon Curd or fresh made jam.


Your take home bag will have instructions, cheese making tips and recipes.


Join us at Portland Homestead Supply Co. in the Sellwood/Portland area for a great beginning cheesemaking class!


Class limited to 8 students only

Winter  / Spring 2014 Cheesemaking Classes

 

Portland Homestead

Dates and Times for Portland Homestead Supply Co. Classes

 

Please contact by calling or clicking the link for Portland Homestead Supply for the ASAP and sign up for classes, make payment, cancellation policy and get more class details.

 

www.portlandhomesteadsupply.com

 

503-233-8691

8012 SE 13th Avenue, Portland, OR 97202

In the Sellwood area

 

Call Store for waitlist.

 

Sat, March 8th, 2014  ( Class Full)

   1:30 am to 3:30 pm

     

Sat, March 15th, 2014  ( Class Full)

   11:00 am to 12:30 pm

 

Sat, March 29th, 2014  ( Class Full)

   11:00 am to 12:30 pm

 

Sat, April 5th, 2014  ( Class Full)

    11:00 am to 12:30 pm

 

Call store for more information, class sign-up, make payment or to get on the waiting list.

 503-233-8691


            CHEESE MAKING CLASSES

Classes Held in the Curds on the Way, Beavercreek Kitchen

 

No Classes At This Time ~ Check Back Soon

 

                           Queso Fresco (a semi-firm, fresh molded cheese)
In this class, students will learn from hands on experience the techniques of culturing, renneting, curd cutting and draining to produce a homemade cheese that they can take home.

Milk, Dairy Culture, Calcium Chloride, Cheese Salt and Vegetarian Rennet are included in the supply fee. The milk is a pasteurized, homogenized product. All equipment for use during the class will be provided the day of the class.
Classes will be held in the Curds on the Way Kitchen, licensed by the ODA. Located in  Beavercreek, just south of Oregon City in the Portland, Oregon area.

Classes are limited to 4 students for each class, allowing for more individual attention to the cheesemaking process.
A light lunch of soup, bread, and dessert will be served.

Please pay for the class in advance on this web site, through the secure PaPal system, or you may send me a check in advance. Contact me for address.


You will be contacted when payment is received and class time confirmed.

 

I’m looking forward to making cheese with you!

 

Gayle

 

Cancellation Policy:  If there is a need to cancel, please let me know 4 days in advance to make other arraignments, as I need to have the correct number of supplies and lunch prepared for the students.

 

I appreciate your consideration of this policy.

 
If the class is cancelled due to very bad weather, you will be given credit for another scheduled class or a refund.

 


Everyone Loves Cheese!
Everyone Loves Cheese!
Just Getting Started!
Just Getting Started!
Fall Class
Fall Class

                 

          Kits from Curds on the Way


                     CHEESE       SOURDOUGH       RED WINE VINEGAR


                             Available Now At:


                    Portland Homestead Supply Co.


                 8012 SE 13th Avenue, Portland, OR


                               503-233-8691                               


Cultured Butter Kit
Cultured Butter Kit
Paneer ~ Queso Fresco Kit
Paneer ~ Queso Fresco Kit

Goat / Chevre Cheese Kit
Goat / Chevre Cheese Kit
Ricotta Cheese Kit
Ricotta Cheese Kit

Fromagetti Basket / Ricotta Kit
Fromagetti Basket / Ricotta Kit
Fromage Blanc Cheese Kit
Fromage Blanc Cheese Kit

March Class
March Class

"Cooking" the Curds
"Cooking" the Curds
Stirring the Curds
Stirring the Curds

Draining the Curds
Draining the Curds
More Curd Draining
More Curd Draining

Making and Using your own Sourdough Starter


Class Discription:  No Classes at this time.

 

Come and learn the art of making sourdough starter that you can make more sourdough from indefinitely.
She’ll show you how to mix up a batch of blueberry sourdough pancakes and cook the batter on a griddle, dropping on the blueberries from Gayle's garden as they cook. Then you'll slather them with fresh lemon butter, a topping of fresh homemade blueberry jam, home-made Crème Fraiche and then enjoy the delicious taste.
She will also discuss a no-knead bread,and then you'll sample sourdough cranberry bars, one of the take home recipes.
Your take home goodie bag will include a container of live, Oregon sourdough starter.
Within a few days, and some feedings as will be demonstrated in class, you’ll have a culture going, without needing to add more yeast to a recipe.
All materials provided, instructions, recipes and a spatula that you may keep.


 

Types of Direct Set Cultures


Chevre Culture
Chevre Culture
Mascarpone Culture
Mascarpone Culture
Buttermilk Culture
Buttermilk Culture
Creme Fraiche Culture
Creme Fraiche Culture
Sour Cream Culture
Sour Cream Culture
Fromagina Culture
Fromagina Culture
Sour Cream Culture
Sour Cream Culture
Molded Fromagina Culture
Molded Fromagina Culture

Creme Fraiche ~ Use fresh or for cooking. Makes 1 qt. creme fraiche or 1 pt Mascarpone.

Chevre ~ Make your own fresh goat cheese. Makes 14 oz of molded cheese.
Fromagina ~For 1 gal. milk. When drained and molded similar to cream cheese. Use 1 qt half & half for a richer cheese. Will make 14 to 15 oz of molded cheese.
Buttermilk ~ Thick New England style. Better than store bought. Makes 1 qt.
Sour Cream ~ "Old World" style. Makes 1 qt