I only take 3 participants per course. When I have a booking of 3 people an alternative date can be arranged. The next official course is from 26 to 28 August. During these weekend-long courses, participants will be practically involved in the making of the cheeses. We will also use some of the cheeses made in cooking....like deep fried cheese curds made with the freshly made Farmer's Cheese.
The events will take place on the farm. Staying over at Khamkirri Kalahari, where various types of accommodation are available, is recommended. There are lots of activities to keep the rest of the family busy. Transport to the farm will be arranged.
Cheeses covered in every course will be a Farmer's Chees made from store bought milk, Yoghurt and Labneh made with Powder Milk, Lactic Cheese made from UTH milk, a Stirred-curd Cheddar made from farm fresh goatsmilk, Mozzarella, Feta, Haloumi and Ricotta made from farm fresh cowsmilk. Participants will also put together a classic cheeseplatter with my cheeses to be enjoyed as a late lunch, paired with non-alcoholic beer and wine.
Fee: R 3 500 (accommodation to be booked separately)
Program for August:
Fri 26 Aug 14h00: Meet & Greet
Milk tasting-Cow, Goat, Sheep, Store bought, Uth and Powder milk.
Start with first phase of making Feta, Mozzarella, Haloumi and Ricotta with farm fresh cowsmilk. All technical, chemical and biological process will be fully explained while it is happening.
Start the process of making youghurt with powder milk.
Coffee break with a Burnt Basque Cheesecake will be squeezed in.
Feta to be moulded. All the other cheeses started needs to stand overnight.
Sat 27 Aug 8hoo: Coffee and Kefir rusks.
Curds to become Haloumi will be shaped and lightly pressed for heating later on. Curds to be used to make the Mozzarella will be cut, heated and worked into balls and then cooled in salted water. Whey to make Ricotta heated.
Youghurt to be drained.
Start the Farmers cheese with store bought cowsmilk.
Turn and check pH of Feta.
Start Stir Curd Cheddar with farm fresh goatsmilk.
Cook Haloumi and cool down.
Cut the Farmers Cheese and Cheddar.
Make a savoury and desset cheese platter to be enjoyed with beer/wine or non alcoholic wine and beer.
Heating and stirring of Farmers cheese and Cheddar
Moulding and pressing of Farmers cheese and Cheddar.
Brining of Haloumi and Feta.
Sun 28 Aug 8h00: Taking cheese out of presses.
Making of Lactic cheese with UTH milk, cool and flavour.
Flavouring Labneh and make into a dip.
Make deep fried cheese curds from Farmers cheese.
Pan fry Haloumi
Make pizza to check the melting of Mozzarella.
Ricotta, Merogo and Phyllo bake
Cheese Souffle with my Kalahari Swiss/Boesmanlander
Enjoy the fruits of our weekend long labour with a very special "Cheese dessert" around our kitchen table.
Done and dusted by 14h00