Course curriculum

    1. Workbook Art of Cheesemaking for Printing

    2. Art of Cheesemaking-Soft Cheese-Method 1 Recipe Book

    3. Labels -PDF

    4. Labels-PNG

    1. Introduction

    1. Course Description

    2. Expanded Course Description For Preview

    3. How to use the Workbook

    1. Ingredients

    2. Photo of Ingredients

    1. Equipment at a Glance

    2. Explanation of Eqiupment

    1. Cream Cheese

About this course

  • $197.00
  • 35 lessons
  • 2.5 hours of video content

Learn to make cheese in your own home!

Welcome to The Art of Cheese Making-Method 1

Your gateway to crafting delicious dairy products from the comfort of your home!

  • Are you eager to create cheese but unsure where to start? Worried about the time commitment or lacking a dairy cow? Fear not! Our comprehensive course is designed to empower you with the knowledge and skills needed to whip up six delightful dairy products in less than three hours.

  • What can you expect from Method 1? Cream Cheese, Yogurt, Queso Blanco, Mascarpone, Mozzarella, and Butter

  • What does the course include: Comprehensive Cheese Making Recipe Book: Dive into 85 pages of cheese recipes and delicious culinary creations, complete with vibrant photos, method workbooks, equipment checklists, ingredient lists, and step-by-step procedures. Plus, cheese journal pages to track your progress!

  • Cheese Making Kit: Every course purchase includes a cheese making kit stocked with essentials for several cheese batches, including Tartaric Acid, Citric Acid, Bacteria Start, Yogurt Start, Rennet tablets, Cheesecloth, and Calcium Chloride.

  • Instructive Videos: Learn from the comfort of your own kitchen with instructional videos demonstrating the method using both pasteurized and raw milk. Bonus videos for each course ensure you have all the guidance you need.

  • Raw Milk Courses Bundle: Gain access to a bundle of our raw milk courses, featuring cream cheese, mozzarella, mascarpone, and ricotta. Enjoy instructional videos for both pasteurized and raw milk variations.