🧀 🧀 Cheese glorious cheese!!!

Stop spending good money on cheese when you can make your own.

09:30 - 12:30 pm Mozzarella, Feta, and Halloumi.
13:30 - 16:30 pm Sourdough Bread and Lactic Fermented Foods.

Mozzarella, Haloumi, and Feta are three fresh cheeses that you can learn to make in your own kitchen without specialised equipment.

You don’t need your own cow to make cheese as shop-bought milk will work just as well.

This workshop is designed for beginners, and you'll soon discover that it's quite easy to make your own delicious cheese using store-bought milk.

Plenty of opportunities for participation from the group as we make the three cheeses.

Samples available for tasting and e-recipes included, just bring yourselves along and get ready to make your own cheese at home!

Learn also how to make your own healthy, tasty, sourdough bread!

Included in these workshops is a guide on how to make easy sourdough bread from scratch, as well as how to create a range of vibrantly living, probiotic-rich lactic-fermented foods.

You'll also learn to make wraps, sourdough crackers, and an assortment of fermented foods, including sauerkrait, fermented bean paté, tomato sauce, and fermented fruit paste using water kefir.

Everyone takes home a loaf of bread to bake at home that evening.

✨ Special Highlight: Elisabeth will be using a 40-year-old living sourdough culture, a starter that’s been lovingly kept alive for decades.

Every participant will take home a piece of this 40-year-old sourdough to continue the tradition in their own kitchen.

"After more than a decade of learning the skills of self-reliance in growing and producing my own food, I felt that it was imperative to pass my skills onto others, so that they might do the same too".

It has been an exciting journey of discovering the lost art of home cheese making, sourdough bread and making wine made from surplus fruit. I learnt that fermenting food such as in sourdough and cheese making has many health advantages and it’s also about reviving forgotten skills from the past.

I don’t have a country bone in my body as I was born and raised in Amsterdam, migrated with my family to Australia in 1964 and settled in the suburbs in Brisbane, Queensland, Australia.

At twenty-one I left the suburbs for the country life and haven’t looked back since. After moving to Samford, a village just northwest of Brisbane, I had found my niche. I learned how to spin and knit wool, I made my own shoes and clothes and learned how to make bread and soap and started some vegetable and herb gardens and generally enjoyed myself.

Eventually after moving from Samford, I discovered the Sunshine Coast and have lived in Conondale, Kin Kin and now at Black Mountain west of Cooroy.

Global crisis or not, self-sufficiency is my drive, I wouldn’t live anywhere else but in the country. I love the life of growing and producing our own food. The workshops, seminars and organic gardening courses are a result of all the things I have learnt over the years, and they help teach people to grow and produce their own food.

It might seem daunting at first, but it’s up to you to decide what you can do in regards of producing your own food, because if I can do it, anyone can. I’m extremely happy to share my knowledge and experiences to help you on the road to your own food security. I’m sure you’ll never look back when you do.

Reviews:

What a great hands-on experience. We made Mozzarella, Feta & Halloumi & all 3 were amazing. Morning tea was a delicious bonus. I have made the Feta at home & it tasted exactly like in class. Highly recommend this class.
I did one of Elisabeth’s courses a couple of years ago - it was brilliant. I never have the time to take the cheese-making further, just stuck to feta. However, I gained the confidence to easily make my own sourdough bread, buns & delicious crackers, sauerkraut & various yogurts and cultured cream & butter. All was explained clearly, we were given a resource folder each and it was a lot of fun. I’d highly recommend this course.
Absolutely loved it, thank you. Teacher could answer all questions with great knowledge. You could be as involved as you liked. It was great to taste the cheeses for morning tea. I had a lovely time.
Teacher was very knowledgeable and spoke clearly and was easy to listen to. Class started and finished on time.
What a great hands-on experience. We made Mozzarella, Feta & Halloumi & all 3 were amazing. Morning tea was a delicious bonus. I have made the Feta at home & it tasted exactly like in class. Highly recommend this class.
I loved this class and Elisabeth was very enthusiastic and generous with her vast knowledge on the topic. I am super excited to put into practice what I have learned.

And more feedback from our amazing community!

Reviews Permaculture Realfood

Contact the host of The Ultimate Cheese & Fermentation Workshop in Redcliffe