Bread, Soft Cheese & Butter Making Workshop

About this course

Participants make fresh soft cheeses, butter and several types of bread, using by-products from the cheesemaking and butter-making processes. The workshop covers kneading, shaping and baking, with recipes including date soda bread, herb dinner rolls, rustic country bread and seeded fougasse. Cheese-making includes soft goats cheese and labneh, while the butter process produces buttermilk for use in bread. The course presents these linked techniques through a zero-waste baking approach.

What you'll learn

• Make soft goats cheese and fresh labneh
• Produce salted butter and use the resulting buttermilk in baking
• Knead, shape and bake different bread styles
• Use whey and buttermilk as ingredients in bread-making
• Prepare date soda bread, herb dinner rolls, rustic country bread and seeded fougasse

Is this course right for you?

The course is listed as suitable for all levels. It involves making several linked recipes from scratch, moving between cheesemaking, butter-making and bread preparation within one workshop.

Before you go

• Participants take home their handmade cheese and butter.