This full day workshop includes preparing cultured, fermented milk foods and uses for milk byproducts. With Shawn and Beth Dougherty
Seven Springs, Pa. - Friday, Sept. 13 - 8:00 a.m.-5:00 p.m. Note this workshop begins before the FAIR opens.
Find the idea of the homestead dairy inspiring but intimidating? Shawn and Beth Dougherty lead a full-day workshop that brings dairy back where it belongs: the farm and the farm kitchen! Practice simple, time-honored methods for preparing naturally cultured fermented milk foods (such as butter, yogurt, Gouda, and mozzarella) using only basic kitchen tools, raw milk, salt, and rennet.
Gain confidence to select, graze, manage, and milk your own homestead dairy cow for the safest, most delicious milk, and learn how to use milk byproducts to make ricotta, cultured buttermilk, and soft-curd cheeses, or as nutritional supplements to end your dependence on purchased feed for your nondairy livestock. The family cow is the heart of the homestead; take home the confidence to start your own home creamery!
Limited to 60 participants. All Hands-on workshops are nonrefundable.
Note: Hands-On workshops can only be accessed by FAIR passholders. Before purchasing this workshop please order your advance pass to the Pennsylvania FAIR. Tickets will not be sent in the mail for this workshop. You will check in at the event with the number of tickets purchased in your party. Please save your order confirmation.