Natural Cheese Making Weekend

Date: 27th and 28th February 2021

Time: 10am-2pm on both days

Location: KoruKai Herb Farm, Pigeon Bay, Banks Peninsula
1 hour from Halswell, Carpooling from Chch is usually possible.
Accommodation options in Pigeon Bay, surrounding bays and Akaroa

Price: $180 for two days (lunch included)


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  • Brand: KoruKai Herb Farm

$ 180.00

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Cheesemaking is an Artform

With most things in our family we follow traditional ways and recipes. With cheese making we are going back to the roots and are not using industrial methods and freeze dried cultures. Instead we are growing our own cultures and make cheeses how they were crafted for hundreds of years before industrial methods came along.

You will learn about the art of natural cheesemaking and walk away with the basic skills to start your own journey of natural cheesemaking. 
Please note that this is a two-day workshop.

We will make over the course of the weekend:
- Butter
- Probiotic yoghurt
- Kefir
- Shankleesh in olive oil (yoghurt cheese)
- Ice cream
- Ricotta
- Feta in brine
- Neufchatel (unripened)
- A frying cheese like halloumi or paneer

What you get:
- hands on, practical skills & knowledge
- booklet with all the basics to get you started and all the recipes of the above dairy products
- 500g of probiotic yoghurt
- free starter pack of milk kefir grains to culture your cheeses
- some butter and cheeses made over the weekend to take home
- delicious and nutritious lunch on both days



Tutor: Cornelia Holten

MEd (Integrative Learning), Certificate in Organic Horticulture and Herbal Medicine
Cornelia is an herbalist and slow food educator with a passion for simple living, DIY, herbs and self-sufficiency. A certificate in Organic Horticulture, the Soil Food Web, an Apprenticeship in Herbal Medicine and living on a farm in Pigeon Bay equip her with a lot of knowledge and experience with growing food and living a healthy life. She is teaching workshops on sustainable food systems, whole foods, fermentation, primal diets and organic gardening. A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.

 
When signing up you automatically agree to the Terms and Conditions (see below).

Terms and Conditions

  • A spot is reserved as soon as the full payment is received.
  • There are maximum numbers for each workshop and you will be placed on a waiting list once the workshop is full. You will be updated via email if a space becomes available. Full refund is given for amount paid if no space is granted.
  • The workshop will start on time. Please make sure to arrive at least 10 minutes before the start of the workshop. You are welcome to come up to 20 minutes before the workshop and have a wander around our garden and property.
  • Please calculate enough time to get to our property. We are a scenic 1.5 hour drive from Christchurch in Pigeon Bay (details per email). If you arrive late please respect the running of the workshop.
  • Cancellation policy:
    • full refund is given if cancellation is made within 2 weeks of the workshop
    • 50% refund is given if cancellation is made 13-3 days before the workshop
    • no refund is given if cancellation is made within 2 days of the workshop
    • full refund is given if KoruKai is cancelling the workshop due to unforeseen circumstances
    • minimum number of attendees for the workshop to go ahead is 8. If the minimum number is not reached two days before the workshop, the workshop is cancelled per email notification and any payment made will be refunded
    • full refund is given if attendee cannot make the postponement date in case of rain on the actual workshop day (just applies to workshops with postponement date stated)
Ingredients Organic milk, love and care :-)
Grade 
29/03/2019

Very instructive & interesting

The workshop was amazingly well organised and very instructive. Cornelia gave us simple recipes and tips to make cheeses, butter, kefir and yogurt at home. We had the chance to taste everything and enjoy very good lunches cooked with the fresh products of the farm. Thank you Cornelia for sharing your knowledge with us and thanks Lulu for the milk ☺

Grade 
05/03/2019

Clear, concise and well-constructed course

A clear, concise and well-constructed course clearly demonstrating the Art of Cheese-making. The course was structured to suit both the novice and those who may have been looking to expand on their own knowledge. The use of a home environment for teaching purposes clearly demonstrated what can be achieved within the students own home kitchen by simply following the instructions supplied in your excellent take-home handout.
This was an informative well-delivered course run in a very relaxed and inclusive environment giving more than value for money. The communal lunch was a treat for the taste buds.

Grade 
04/03/2019

Excellent workshop!

Cornelia ran an excellent workshop with great variety and time management. The clear instruction, demonstration and notes provided are thorough and easy to follow. A warm welcome at the gate by Kai, Nicholas and Julia was a lovely start to the workshop as was meeting Lulu and the crew. Participation where possible was also appreciated as being a more tactile learner I retained more information than straight lecture style. The lunch was delicious both days and it was testament to how flavourful real natural homegrown food is. A tour of the farm and viewing the source of the foods was insightful and sparked a few ideas to use in my own backyard. The thoughtful gift of the block of butter and sharing the excess cheese was also appreciated. Overall it was very good value for the investment of both funds and time.

Grade 
01/03/2019

Good fun and good value.

I have just completed the cheese making course at KoruKai and enjoyed it immensely. Cornelia is very knowledgeable and passionate about eating healthily.

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