February – April 2011 Classes
For additional information email debbied (at) gmail.com.
Homebrew Exchange
1907 N. Kilpatrick, Portland
Visit the website or call 503-286-0343 to register for classes
Learn to Make Mozzarella and Ricotta
Sunday, February 27th *SOLD OUT*
Monday, March 1, 6-8pm, $20 - SPACES AVAILABLE
Creamy, scrumptious mozzarella is easy to make at home in just 30-45 minutes once you learn the basic steps. We'll also learn how to make fresh ricotta from the mozzarella whey. With your new skills you'll be ready to impress friends and family with tasty, uber-homemade Italian feasts!
Cream Cheese and the Wide World of Soft Cheeses
Sunday, March 27, 2-4pm, $20
Learn first-hand how to make delicious cream cheese and taste the results, along with flavored variations. Also learn how the same process and inexpensive equipment can be used to to make chevre, mascarpone, creme fraiche, and several other soft cheeses. You'll head home with the recipe and specialized ingredients needed to make cream cheese at home, as well as a recipe for real New York bagels, the perfect accompaniment for fresh cream cheese!
Learn to make Hard Cheese!
Sunday, April 17, 2-5pm, $TBD
Details to come...
Mr. Green Beans
3932 N. Mississippi Ave., Portland
Visit the website or call 503-288-8698 to register for any of the following classes.
Whole Milk Ricotta
Saturday, February 26 at 2-3pm, $20
If you’ve only had ricotta out of a plastic container shipped from Wisconsin, you are in for a real treat! In this class participants will make pillowy, creamy ricotta with just a couple simple ingredients and common kitchen equipment. You’ll head home with about a half pound of ricotta and a recipe for hand-made pasta (direct from Tuscany!) so you can make ravioli or other filled pasta at home... if you can wait that long to eat your delicious creation.
Mozzarella
Tuesday, March 15 at 6-7pm, $20
Impress friends and neighbors by arriving at your next party with fresh mozzarella – no need to tell them it only took 30 minutes to make. In this class you’ll learn what the mozzarella should look like at each step, how to stretch it properly and tricks for getting your mozzarella to turn out great every time. Each participant will make about a half pound of mozzarella to take home (or eat right away). You will also head home with rennet and citric acid, the only specialized ingredients you’ll need to start make mozzarella at home.
Yogurt three ways
Tuesday, March 29 at 6-7pm, $20
You don’t need a yogurt maker to make delicious, nutritious yogurt at home! In this class we’ll sample three different types of homemade yogurt: Greek yogurt, yogurt cheese, and surprisingly delicious non-fat yogurt. Participants will learn how to make each of these at home with inexpensive equipment you may already have on hand – a thermometer and a thermos. You’ll head home with yogurt culture and recipes for making delicious yogurt in your kitchen.
Feta
Saturday, April 9 at 11am-1pm, $35
Feta is one of the simplest “hard” cheeses to make at home, and one of the most delicious! In this class we will sample home-made cow milk feta, then each participant will start a batch of goat or cow milk feta to take and finish at home. When signing up for the class, please specify whether you want to make cow or goat milk feta during class so we can bring the correct ingredients for you.
Cream Cheese & Mascarpone
Tuesday, April 19, 6pm, $20
It’s hard to imagine a more wonderful way to wake up than fluffy, homemade cream cheese on warm, fresh bagels… or a better way to end the day than cannoli or tiramisu made with fresh mascarpone. In this class participants will learn first-hand how to make each of these cheeses and we will taste the results, along with a few flavored variations. You’ll head home with the specialized ingredients you need to make your own batch at home, and a recipe for real, boiled bagels that would make any New Yorker proud.
Stay tuned for Italian Soft and Hard Cheeses in May.
