Dairy Processing 101 with Mary Cutter

In this workshop we’ll do a deep dive into the basics of processing raw(unpasteurized and non-homogenized) milk from the farm to the kitchen. This class will give you the foundational knowledge to process milk at home to make some of your favorite grocery store dairy products like butter, yogurt, and fresh cheeses like ricotta and mozzarella. This workshop will explore the chemistry behind dairy processing, and how dairy takes on so many different forms in our diets. 

**This course is also intended to be a Level 1 dairy processing class, to give participants the knowledge they’ll need to learn more advanced Aged Cheese making techniques I’ll be returning to teach here at Rare Bird Farm in September. If you are someone who is interested in making aged wheels of cheese, I highly recommend buying tickets to this educational primer in dairy processing. Participants in this workshop will get to take home freshly made dairy goods from our workshop.