Most modern cheesemaking relies on freeze-dried starter cultures that are purchased from a cheesemaking supply source. But traditionally, cheesemakers long ago didn’t use such cultures at all – because they didn’t exist and because they knew the secrets to utilizing naturally sourced cultures. In this class, we will give you an overview of two of these natural cheesemaking cultures that can be used instead of laboratory produced cultures. Kefir and Clabber are naturally fermented dairy products that you can make at home. They contain a wide range of good bacteria and can be used to make delicious cheeses. This course is an overview of what these cultures are and some basic information about how to get started, along with a simple recipe to start with and resources for more detailed information.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions
- Downloadable handouts
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kelly Liebrock is a Certified Cheese Professional and an instructor for The Art of Cheese. Read more about Kelly HERE