Becoming a Raw Milk Maker: From Soft Cheeses to Aged Cheeses$225
$225
Becoming a Raw Milk Maker:
From Soft Cheeses to Aged Cheeses
A Hands-On Workshop for those Ready to Level Up Their Dairy Game
Ever wondered if you could make real, aged cheese at home?
Not just soft cheese, but sliceable, grate-able, cheddar-style cheese? You can. And I’ll show you how. The best part? Most hard cheeses start out the SAME EXACT WAY. Once you have the mechanisms down, the world of cheesemaking opens up to you!
Not just soft cheese, but sliceable, grate-able, cheddar-style cheese? You can. And I’ll show you how. The best part? Most hard cheeses start out the SAME EXACT WAY. Once you have the mechanisms down, the world of cheesemaking opens up to you!
Welcome to the Cheese Side
If your fridge is full of milk and/or your curiosity is bubbling like a cultured batch of yogurt, this workshop is your next step. Learn how to turn that milk into delicious, age-worthy cheese, right from your farmhouse kitchen. From butter, yogurt, mozzarella, mascarpone, ricotta, to colby, cheddar, gouda, havarti, and more, this workshop is going to take you from consumer to MAKER.
What You’ll Learn
- The science of hard cheese (no lab coat required)
- How to make butter, yogurt, ricotta, mascarpone... and MOZZARELLA
- Essential tools you can buy or DIY
- How to make your first aged cheese: Cheddar plus... shhh ---- fried cheese curds and yes we will be eating them FRESH
- Salting, pressing, drying, and aging techniques
- How to handle common cheese-making issues
- How to distinguish between contamination & mechanical holes
You’ll leave with:
- Printed recipes & cheese log
- Bonus materials & resource list
- The confidence to keep making cheese on your own
Workshop Details
Workshop Date: October 11th, 2025**
Time: 10am-5 pm
Location: McKenzie County Heritage Park & North Dakota Oil Museum,
904 2nd AVE SW , Watford City, ND, United States, 58854
Cost: $225 Includes materials, handouts, and lunch
Class Size: Limited to 20 participants
Cost: $225 Includes materials, handouts, and lunch
Class Size: Limited to 20 participants
** Please note that due to Janelle traveling from Tennessee to teach the workshop, in order for the class to be held, it will need to be sold out. If the class is not sold out by September 30th, all those who reserved their spots will receive a FULL refund.
Who Is This For?
- Homesteaders with dairy animals
- DIY lovers & curious cooks
- Anyone wanting to make real cheese as part of a self-sufficient life
- Those curious of how to make cheese products at home with raw milk or pasteurized milk
Bonuses
- DIY Cheese Press Guide
- Cheese Troubleshooting Tips
- Cheese Aging 101 Printable
- Resource list for supplies
Also included is my e-book for INSTANT DOWNLOAD --
The Simple Guide To Becoming A Raw Milk Maker
This eBook will teach you everything you need to know to turn that beautiful raw milk, super food into fermented goodness!!!
This eBook will teach you everything you need to know to turn that beautiful raw milk, super food into fermented goodness!!!
Stop dreaming. Start doing. TOGETHER
This is your down-to-earth, hands-on intro to making real hard cheese. Come ready to learn, laugh, and take home something truly delicious.
SEATS ARE LIMITED, RESERVE YOUR SEAT NOW
Please note that there are no refunds on workshops, online courses, or any digital products.
Please note that there are no refunds on workshops, online courses, or any digital products.
