Beginner Cheese making Workshop

UBC Farm offers classes from time to time from their affiliates that teach people about local foods and produce. One of these courses is a Beginners cheese making workshop. Being the cheese fanatic that I am, I was dying to go to this workshop. Most classes are offered during weekdays, but we were fortunate that this class was offered on the weekend.

Located at the Tapestry Residence out at UBC, the class size is small, around 15 people. These classes are very popular and normally sell out very quickly.

David the instructor is very knowledgeable about the cheese making process and will also give you practical tips to make cheese at home.



Heating the milk to make paneer.


After adding the vinegar, the milk begins to curd.



The finished product. Top: Paneer with garlic added. Bottom: Paneer pressed into shape with two yogurt containers.




Heating the milk to making Rennet cheese.



Rennet cheeses includes Camembert. The cheese does not need to be pressed, but does need to be flipped every 12 hours for it to be shaped properly.



The remaining cheese curds are brought to a boil in whey in order to turn it into squeaky cheese.


Yogurt cheese. Made from hanging yogurt and letting the whey drip out.

What I learned from this class is some ways to make simple cheeses. The teaching is easy for me to follow and the hands on demonstration teaches me what to look for when the curd is setting. I would love to try this again at home and if everything goes well I will go back for a second class.