Beavercreek Kitchen

Portland Homestead Supply Co.

CHEESE CLASS

PRESERVING CLASSES

FOOD EXCURSIONS

 

Oct. 22nd 2016

11:00am to 12:45 pm 

Cheesemaking Class  

~Portland Homestead Supply~  

(Open) 

 

Oct. 22nd 2016

11:00am to 12:45 pm 

Cheesemaking Class  

~Portland Homestead Supply~  

( 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

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

Please contact Portland Homestead Supply to sign up for classes, make payment and for more details and cancellation policy.

 

Click on the link for their web site:

 

www.portlandhomesteadsupply.com

 

503-233-8691

8012 SE 13th Avenue, Portland, OR 97202

 

In the Sellwood area 

 

Cheese Making; Soft to Semi-Firm Fresh Cheeses 

 

 

 
 

 

This is a great foundation class for beginners or intermediate cheese makers. Have fun learning the skills of making soft to semi-firm sliceable cheeses in your own kitchen, at a fraction the cost of store bought cheese.

 

This class is taught by Gayle Starbuck, a long time farmstead keeper and owner of Curds on the Way. She will teach you all about the basic principles of cheese making, Oregon’s local milks and the best type to use (both cow and goats). Starting from the dairy pick-up, how the processing plant works and then to the market shelf.

Class starts with demonstrations and some limited, up close student interaction with the curds. While the milks are warmed to the proper temperatures, you will learn about culturing, rennet’s, testing and cutting the curd, draining and molding.

 

There will be plentiful samples of everything as the class progresses with fresh Ricotta, served with honey and cinnamon, Queso Fresco, a goats milk Chevre with herbs de Provence, a tasting of a fresh, creamy, French style Feta served with a crusty bread and how you can duplicate the marinated Feta at home. A dessert of Crème Fraîche with fresh raspberry sauce and lemon curd will finish this class off just right.

 

Bring your love of cheese along to this class and plan on Gayle answering all of your cheese making questions. Your take home bag will have instructions, cheese making tips and recipes.

 

All of your cheese making needs are available right in the Portland Homestead Store with plenty of guidance from the staff.

 

 

 

 

 

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

 

Class limited to 8 students only

  

 

Oct. 1st 2016

11:00am to 12:45 pm 

Cheesemaking Class  

~Portland Homestead Supply~  

(Open) 

 

Oct. 22nd 2016

11:00am to 12:45 pm 

Cheesemaking Class  

~Portland Homestead Supply~  

(Open) 

 

 

 

Cheesemaking At Clark College

 NO CLASS AT THIS TIME

Clark College at Columbia Tech Center in Vancouver, WA.

Both the main college and the tech center are just a short drive from the Portland Metro area.

 

 

Corporate Learning Center
Columbia Tech Center

18700 SE Mill Plain Boulevard
Vancouver, WA 98683

360-992-2939
 

 

Mild and soft, sliceable to tangy!  Master cheese maker Gayle will demonstrate how to cut and stir the curds and whey! In this basic cheesemaking class, learn all about  cultures, rennets, appropriate milk - and mysteries and intricacies of calcium, lactic acid, pH levels with a whole host of other necessary elements . Learn how to make Ricotta, Crème Fraiche, Chevre, Queso Fresco and  Fromage Frais with Berries N' Cream and Fresh Blue cheese/ Toasted Wanut Crackers. Cheesemaking is something that brings into play all the senses: smell, touch, sight -- even sound (when the curds squeak). DEMO,  Level: Beginning

Preserving: No Classes at this Time



            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

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