Cheesemaking: Queso Fresco y Crema

Celebrate Cinco de Mayo this year by making your very own wheel of Queso Fresco. Local cheesemaking instructor Louella Hill (SF Milk Maid) will guild you from fresh milk to finished wheel--and all in two short hours. Learn which milk to use, where to find the rennet, when to add the chiles (if you want un queso picante) and how best to serve. As a bonus, you'll also learn how to make crema, that magical creamy sauce you've likely had on top of a taco. Both recipes are perfect starting points for home cheesemaking and can be easily replicated in your home kitchen. 

After class, Louella be signing her fresh-of-the-press book on home cheesemaking, Kitchen Creamery. Bring your copy or buy one after class, if interested. Book sales provided by Omnivore Books.
 

Louella Hill, aka The San Francisco Milk Maid, first encountered cheesemaking while on a sheep farm in Tuscany over a decade ago. There she realized she could be part of the process all the way from sunlight to dinner plate. She never turned back. She's trained in Europe and the US though now works mainly with a 5-gallon pot in her own kitchen. Her forthcoming book on home cheesemaking, Kitchen Creamery, was recently published by Chronicle Books. Visit her at http://www.sfmilkmaid.com/