Make the most of that raw milk liquid sunshine by learning the skills to make your own butter, buttermilk, yogourt, and fresh farmer’s cheese.
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I’m a firm believer in the mantra “Everything is figure-out-able.” But by golly, it sure helps to learn from someone who’s already figured it out.
Raw milk is a super food, chock-full of delicious fat, incredible probiotics, and naturally-occurring cultures that do wonders for your gut-health and overall nutrition.
If you’re already on board, know of all the amazing benefits of raw dairy, and want to take your raw milk journey to the next level, join me as we take 2 gallons of fresh, delicious raw milk and turn it into butter, buttermilk, yogourt, and farmer’s cheese.
You’ll learn best practices for each product, appropriate raw milk food safety, and all the tips and tricks I’ve learned through trial and error to streamline the process and make it manageable (after all, I have five kids, several milk cows, a dozen or more pigs, and a couple hundred chickens. I don’t have all day to stand around the cheese pot, and neither do you).
I’ll walk you through each process step-by-step and we’ll discuss different approaches and methods for each product and any equipment you may need (spoiler alert: you already have everything you need in your kitchen).
You will also have the opportunity to:
- Learn the many health benefits of raw dairy
- Learn to respect raw milk as a living food
- Learn to appropriately manage raw milk safety in your home kitchen
- Learn all about participating in a herd share in Ohio
- Ask all the questions about all the things
- Take home butter, buttermilk, yogourt, and cheese you’ve made yourself!
You’ll be equipped – and empowered – with the knowledge, training, and practice you need to enhance your food security and expand your self-sufficiency. You’ll be ready to take the next step in your raw dairy journey.
If you’re dreaming of a milk cow, or already have access to farm-fresh raw milk, this class is a MUST. Make the most of that liquid sunshine to enjoy all the benefits raw dairy has to offer.
And if you don’t (yet) have your own milk cow and/or don’t yet have access to raw milk, you can still implement all of these skills using the best-quality milk you can find. Gently pasteurized, non-homogenized milk is available (I’ll tell you my favorite places to find it!) and you can make all these products at home, saving money and improving your family’s health by controlling the ingredients.
Come connect with your farmer, learn new skills, mingle with like-minded people committed to wholesome food, and come away with an increased appreciation for nutrient-dense ingredients, direct from the source.
Class Fee: $125 per person; includes 2+ hours of workshop, instruction, and hands-on practice, a hefty class workbook with recipes and instructions to take home, and generous helpings of fresh-as-it-gets butter, buttermilk, yogourt, and farmer’s cheese you made yourself.
Space is limited.
June 28 10am-1pm, August 12 10am-1pm, October 19 10am-1pm