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Milk Crafting 102

Milk Crafting 102

$225.00/Person
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May 10th, 2014 10 am ~ 3:30 pm

 

$225 {includes lunch, beverages, ingredients and supplies}

Workshop will take place at Mariposa Creamery, on the grounds of the historic Zane Grey Estate, in Altadena.

Details and directions will be sent to each participant upon registration.

In the second course of the series, we will learn to make a mold-ripened cheese like camembert and our award-winning Mariposa Bijou. Students will have the opportunity to individually execute each step in the making of a feta that can be stored for up to 1 year in brine, and will take home a pint of feta in brine to age and enjoy at home. We will then will end with mozzarella, which requires no ripening but a lot of stretching, and which we will enjoy in class and as part of our lunch. We will also discuss how to serve and cook with these cheeses, and how to successfully pair them with wines. Materials, tasting, samples and a rustic farm lunch are included. 
{About the Instructors}  Steve Rudicel and Gloria Putnam have been raising goats and making cheese in Altadena since 2009. They are both graduates of the Artisan Cheese making course at the Dairy Products Technology Center, California State Polytechnic University at San Luis Obispo. Their mold-ripened goat cheese “Mariposa Bijou” won a Gold Medal at in the International Dairy Competition at the Los Angeles County Fair in 2010. Both have enjoyed professional careers as teachers: Gloria as a physics and math teacher at Diamond Bar High School, and Steve as an instructor in Cal Poly Pomona’s Interdisciplinary General Education program. Steve owns and operates The Press Restaurant in Claremont, CA and is a graduate of the LA County Master Food Preserver program.
Refund Policy: Cancellations made up to one week prior to event are eligible for a full refund less PayPal transaction fees incurred by the Institute from both purchase and refund, or event fees paid may also be applied as credit to a future class. Due to class demand, cancellations made seven to three days prior to an event will receive a fifty percent refund, or credit for the full fee may be applied to a future class. Cancellations made less than seventy two hours before an event are not eligible for refunds.