Week 4: Cheese

 

Week 4 02/24/16:  Cheese

Hey fellow fermenters!

Thanks again to everyone who shared their food stories this week (view your presentation dates here)! Also, a huge thank you to Matt from Miyoko’s kitchen for educating us on vegan cheese. We hope you enjoyed the delicious samples!

 

  • Recap:

    • Student cultural food presentations (bread, pastelon & pasteles, Thai papaya salad)

    • Agnes’s cheese presentation (most of my notes are written in the lecture notes, so check them out if you want more details on how to make homemade cheese!)

    • Matt’s vegan cheese Q&A

  • If you’re interested in learning more about cheesemaking (and potentially delving into hard cheeses), check out this VERY thorough website for detailed how-to’s: http://www.culturesforhealth.com/learn-to-make-cheese

 

  • Photos:

    • Find Hailey’s pictures from class linked here!
    • ** To retain convenient access to all of the photo streams from your Google Photos account, click “Join” on the bottom left of your screen when you enter the photo album page through above hyperlink. **

 

***If you sign up for a field trip but do not show up it will count as an absence. If you have a very good reason for not being able to make it, please notify us at least one week before so we can inform the host. The host works hard to accommodate a large group like ours, so let’s be courteous and respectful to them as well. :) Remember that you are allowed a total of 2 absences to pass the class.***

 

Can’t wait to see you all this Wednesday, 3/2!

 

Best,

 

Agnes, Cindy, Hailey and Vicky

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB