Yoghurt, Butter and Fresh Cheese Masterclass

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Spend a day immersed in the joy of cheesemaking, cooking, and sharing a beautiful, seasonal lunch in this hands-on, full-day workshop with cheesemaker Kristen Allan.

Together, we’ll explore the delicate craft of fresh, cultured dairy while celebrating the vibrant flavours of the season. Kristen will guide you through the art of making cultured and fresh cheeses from scratch, showing you just how easy—and satisfying—it is to make your own.

In this class you will learn how to make buttermilk ricotta, ricotta salata, yoghurt, labne, marinated labne, creme fraiche and cultured butter.
This isn't just a class—it’s a complete culinary experience. You’ll learn how to incorporate your handmade cheeses and whey into a stunning seasonal lunch that we’ll cook and enjoy together.

Sample Lunch Menu:
• Whey and potato focaccia with homemade cultured butter
• Anchovy butter
• Baked ricotta with rosemary, thyme and orange zest
• Seasonal salad (e.g. spring asparagus and leafy greens with whey dressing)
• Whipped ricotta with candied peel, pistachio and shortbread
• Refreshing whey-fermented sodas

Throughout the day, Kristen will share her culinary wisdom, cheese-pairing ideas, whey hacks, and approachable techniques to empower you in your home kitchen—no matter your experience level or kitchen size.

You’ll take home: buttermilk ricotta, labne, cultured butter, cheesecloth, a comprehensive recipe booklet, plus all the knowledge and inspiration you’ll need to make everything confidently at home.

We recommend you arrive hungry!

Please ensure you wear closed shoes.
Bring your favourite apron to wear and 4 x 1L containers for cheese, some jars for the leftover whey & bag to take home your cheese.