Basic Fresh Cheese-Making - CLA03A05

(Created by Genevote Villeneuve de la Fleche and Myra of the Glenn)

Length of class: 1-hour

Level: Beginning

Learning Objectives:
· At the end of this class, participants will be able to make their own fresh cheese at home.

· At the end of this class, participants will be able to talk about culturally appropriate methods of using fresh cheese.

Sources:

Anthony, Dawn, Elaine, and Selwa. Lebanese Cookbook. Weldon Publishing: 1993.

Devi, Yamuna. Lord Krisha’s Cuisine: The Art of Indian Vegetarian Cooking. A Dutton Book: New York, 1987.

Toussaint-Samat, Maguelonne. History of Food. Translated by Anthea Bell. Blackwell: Cornwall, 1993.

Wolfert, Paula. Mediterranean Cooking. Ecco Press: Hopewell. 1995.

http://allrecipes.com/Recipe/Homemade-Fresh-Cheese/Detail.aspx

http://fiascofarm.com/dairy/quesoblanco.htm

http://www.indiasnacks.com/recipe/543/matar-paneer-fresh-cheese).php

Syllabus kindly made for RUGA by Genevote Villeneuve de la Fleche and Myra of the Glenn, October 2007.