Filter by Category
Fresh Cheese Making Messalonskee W18
with Jean Koons
In this class students will learn the hands-on-process of making fresh cheese - including yogurt, ricotta, paneer, mozzarella, and queso rexo (buttermilk cheese). A $10 material fee is payable to instructor at start of class. Students will need to bring tight plastic containers to take some cheese home. Limit 10 students.
Preserving the Harvest: Hands-on Jams and Jellies Messalonskee W18
with Deborah Barnett
Ever wonder how to make and preserve your own jams and jellies? This hands-on food preservation workshop will teach you the basic steps for both canning and freezing. Participants will receive a “Preserving the Harvest” food preservation packet, and will learn recommended methods for preserving foods, the latest and safest recipes, about equipment to insure safety, and how to check for properly sealed jars. Please bring a pot holder with you to the workshop (you will be able to take home a jar of what we prepare that evening!). A $20 material fee is payable to the instructor at start of class. Limit 10 students.