Natural Cheesemaking
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- 16 and older
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- over 4 sessions
Natural Cheesemaking is unfortunately unavailable
Thankfully we have 78 other Cooking Classes for you to choose from. Check our top choices below or see all classes for more options.
Classic Handmade Pasta With Vodka Sauce
CocuSocial Cooking Classes See all classes by this school @ 7416 Vermont Ave. , Los Angeles, CA
Learn how to craft genuine Italian pasta entirely from scratch in this interactive cooking class. You'll prepare fresh pappardelle and pair it with the rich, creamy classic vodka sauce, all in a relaxed and engaging kitchen environment. Beginners are welcome, just come ready to enjoy the food!
Nov 8th
5–7pm PT
$64
22 Seats Left
Nov 14th
6–8pm PT
$64
8 Seats Left
Nov 28th
6–8pm PT
$64
24 Seats Left
Dec 5th
6–8pm PT
$64
20 Seats Left
Dec 19th
6–8pm PT
$64
24 Seats Left
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Sun. Nov 8th, 5–7pm PT
(2 hours)
Make Your Own Sushi
CocuSocial Cooking Classes See all classes by this school @ 2131 Colorado Blvd, Los Angeles, CA
Master the fundamentals of sushi in this sociable, hands-on cooking class. You'll learn to prepare properly seasoned sushi rice, work with sushi-grade fish, and roll three delicious creations: Spicy Tuna, California, and the chef's special catch of the day. No prior experience is needed.
Nov 1st
5–7pm PT
$64
14 Seats Left
Nov 7th
5–7pm PT
$64
20 Seats Left
Dec 5th
4–6pm PT
$64
25 Seats Left
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Sun. Nov 1st, 5–7pm PT
(2 hours)
Knife Skills 101
Radical Cooks See all classes by this school @ 2801 North San Fernando Rd, Los Angeles, CA
Refine your knife skills and level up your cooking at Radical Cooks. Cover everything from essential chopping techniques to advanced cooking show cuts. Plus, enjoy the tasty rewards of your hard work when class wraps up.
Nov 7th
10am–12pm PT
$98
24 Seats Left
Dec 5th
10am–12pm PT
$98
25 Seats Left
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Sat. Nov 7th, 10am–12pm PT
(2 hours)
Artisan Ravioli Making
CocuSocial Cooking Classes See all classes by this school @ 7416 Vermont Ave. , Los Angeles, CA
Learn how to make delicious, distinctive stuffed ravioli in this hands-on cooking class. You'll experience the satisfaction of mixing your own dough and building flavorful fillings in a fun, casual setting. Walk away ready to impress your next dinner guests with homemade artisan ravioli.
Nov 1st
5–7:30pm PT
$64
18 Seats Left
Nov 22nd
5–7:30pm PT
$64
12 Seats Left
Dec 11th
6:30–9pm PT
$64
22 Seats Left
Dec 20th
5–7:30pm PT
$64
22 Seats Left
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Sun. Nov 1st, 5–7:30pm PT
(2 hours & 30 minutes)
Classic French Macarons
CocuSocial Cooking Classes See all classes by this school @ 5959 W Century Blvd, , Los Angeles, CA
This hands-on baking class captures the essence of a Parisian patisserie, guiding you through every step of making classic French macarons from start to finish. With your Pastry Chef Instructor by your side, you will learn how to properly mix meringue, achieve the ideal batter consistency through macaronage, and pipe perfect shells before filling and assembling your creations.
Nov 7th
4–6pm PT
$60
22 Seats Left
Nov 21st
4–6pm PT
$64
19 Seats Left
Dec 12th
4–6pm PT
$64
25 Seats Left
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Sat. Nov 7th, 4–6pm PT
(2 hours)
Sold Out
Start Dates (0) $630/person
No upcoming dates are currently available.
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Class Description
Description
Explore the world of cheesemaking without the use of laboratory-grown, freeze-dried cultures with celebrated cheesemaker David Asher, author of The Art of Natural Cheesemaking. An organic farmer, farmstead cheesemaker and educator at his Black Sheep School of Cheesemaking located
in British Columbia, David will show you how diverse cheeses are related, and how they can evolve from an organically inspired cheesemaking philosophy. This series of four, hands-on workshops will show you how to go beyond standard industrial practices, giving you the step-by-step tools you need to practice a cheesemaking method that is natural, DIY and well suited to the home kitchen or artisanal production. Become a guerrilla cheese-maker!
JANUARY 30:
9am~noon: Introduction to Rennet Cheesemaking
An introductory course that looks into the making of basic rennet cheese curd, the foundational recipe from which nearly every type of rennet cheese evolves, including Camembert, which will be explored in detail. Kefir, a multifaceted probiotic and cheesemaking starter culture, will also be covered.
1~4pm: Chèvre and Mouldy Goat Cheeses
Fresh Chèvre is the starting point for this workshop - a simple cheese that is a breeze to make at home. Participants will then learn how to prepare mouldy aged goat cheeses like Crottin, Saint Valencay and Saint Marcellin from the very same Chèvre curd.
JANUARY 31:
9am~noon: Alpine and Blue Cheeses
Learn all about the making of hard, alpine style cheeses, as well as a variety of blues. In this class we explore, in detail, the making of a hard cheese known as Tomme. We'll also learn all about how to age blue cheeses, using a homegrown culture of Penicillium roqueforti. Learn what differentiates Stilton from Roquefort from Gorgonzola, and how to give cheeses beautiful blue veins. And then with the leftover whey we'll prepare a fresh batch of creamy Ricotta.
1~4pm: Mozzarella, Burrata & Oaxacan String Cheese
These beautiful stretched cheeses are known as Pasta Filata, and all are intimately related to each other. Learn the fast and slow methods of making these cheeses, naturally, without the use of packaged cultures or citric acid!
Held at Food+Shelter a creative food, art and design space located in Highland Park.
in British Columbia, David will show you how diverse cheeses are related, and how they can evolve from an organically inspired cheesemaking philosophy. This series of four, hands-on workshops will show you how to go beyond standard industrial practices, giving you the step-by-step tools you need to practice a cheesemaking method that is natural, DIY and well suited to the home kitchen or artisanal production. Become a guerrilla cheese-maker!
JANUARY 30:
9am~noon: Introduction to Rennet Cheesemaking
An introductory course that looks into the making of basic rennet cheese curd, the foundational recipe from which nearly every type of rennet cheese evolves, including Camembert, which will be explored in detail. Kefir, a multifaceted probiotic and cheesemaking starter culture, will also be covered.
1~4pm: Chèvre and Mouldy Goat Cheeses
Fresh Chèvre is the starting point for this workshop - a simple cheese that is a breeze to make at home. Participants will then learn how to prepare mouldy aged goat cheeses like Crottin, Saint Valencay and Saint Marcellin from the very same Chèvre curd.
JANUARY 31:
9am~noon: Alpine and Blue Cheeses
Learn all about the making of hard, alpine style cheeses, as well as a variety of blues. In this class we explore, in detail, the making of a hard cheese known as Tomme. We'll also learn all about how to age blue cheeses, using a homegrown culture of Penicillium roqueforti. Learn what differentiates Stilton from Roquefort from Gorgonzola, and how to give cheeses beautiful blue veins. And then with the leftover whey we'll prepare a fresh batch of creamy Ricotta.
1~4pm: Mozzarella, Burrata & Oaxacan String Cheese
These beautiful stretched cheeses are known as Pasta Filata, and all are intimately related to each other. Learn the fast and slow methods of making these cheeses, naturally, without the use of packaged cultures or citric acid!
Held at Food+Shelter a creative food, art and design space located in Highland Park.
Refund Policy
- Cancellations made up to 6 business days prior to a class are eligible for a full refund less transaction fees. Fees paid may also be applied as credit for a future class.
- Due to class demand, cancellations made 4 to 6 business days prior to a class are eligible for a fifty percent refund, or credit for the full fee may be applied to a future class.
- Cancellations made less than 4 business days before an event are not eligible for refunds or credit.
Reviews of Classes at Institute of Domestic Technology (11)
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Institute of Domestic Technology
Established in 2011 the Institute of Domestic Technology’s mission is to reignite the passion of how we make food, the ingredients we source and the farms on which they originate.
Through classes, workshops, tours and events the Institute will be a resource to discover lost arts, invent new ones and...
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