I only take 3 participants per course. When I have a booking of 3 people an alternative date can be arranged. The next official courses are the weekends of 25 May, 15 June,16 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 can be arranged. Please ask about river levels and the boat service to our side of the river when making reservation.
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 4 500 (accommodation to be booked separately). Deposito of R2000 is payable upon booking and that can be refunded a week before start of course booked on.
Bookings essential
Program:
Fri 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 something sweet will be squeezed in.
Feta to be moulded. All the other cheeses started needs to stand overnight.
Sat 9hoo: 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.
Yoghurt 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 9h00: Taking cheese out of presses.
Making of Lactic cheese with UTH milk, cool and flavour. Enjoy with flat breads
Yoghurt with berries and muesli for breakfast.
Make deep fried cheese curds from Farmers cheese.
Pan fry Haloumi with a chilli sauce
Mozzarella with roasted olives,tomatoes and garlic on flat breads
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.
Free gift of live Goatsmilk Kefir to take home
Done and dusted by 14h00
