Making your own cheese is not hard to do at home and the results are so much better than the commercial counterpart, especially if using raw milk. Making kefired milk – a living food – will also greatly benefit gut flora thus enhancing the immune system.
This two hour workshop presented by award winning, accredited permaculture teacher, Elisabeth Fekonia, will demystify the cheese making process and samples will be available to taste on the day.
The Blue House, Yandina Community Gardens, cnr North & Farrell Streets, Yandina.
This is a free workshop and bookings are not required.
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