Whey Better Cheese

Unlock the secrets of homemade cheese in this class designed for beginners and curd nerds alike with the UCCE Master Food Preservers of San Mateo and San Francisco Counties! You’ll learn the step-by-step process of turning fresh milk into delicious, handcrafted cheese using simple ingredients and time-honored techniques. From stretching silky mozzarella to pressing or molding soft feta, you'll get the basics of making cheese at home and discover why homemade cheese is whey better than store-bought. Come curious, leave cultured!