Check out UKSF's past classes and events, complete with photos! |
posted Apr 29, 2013, 9:05 AM by Emily Dore
April means goat milk season, and why not turn some of that delicious milk into crumbly, creamy goat cheese? Participants learned the world's easiest recipe for making chevre at this hands-on class with The San Francisco Milk Maid. They found out how to season chevre with a variety of seasonings, and how to make delicious ripened cheeses with soft, fuzzy exteriors by adding mold spores to milk. All participants left class with a homemade cheese and ingredients and recipes to make more chevre at home.
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posted Mar 14, 2013, 9:36 AM by Emily Dore
Nicole Kramer Easterday, urban homesteader and owner of FARMcurious divulged all the tricks and techniques to successfully keeping chickens in the city. From deciphering municipal codes and keeping your neighbors happy to locating free sources of food, the class covered all you would need to know about keeping backyard chickens. She talked about the perks and downfalls of owning chickens, discussed how to select appropriate breeds, and described the process of feeding, housing and caring for chickens throughout the different stages of their lives. We also met one of Nicole's own adorable chickens, and taste tested some farm fresh eggs. Some participants even visited Nicole's urban farm the day after the workshop.
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posted Mar 14, 2013, 9:31 AM by Emily Dore
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updated Mar 14, 2013, 9:37 AM
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We are now officially loco for homemade latin cheeses, thanks to Part 2 of our cheese series with The Milk Maid and CUESA. Louella Hill showed us how these Latin-style cheeses are known for their creamy freshness and beautiful simplicity, and that they truly let the milk sing. We fried up queso blanco for our taste test, while we heated fresh Saint Benoit milk to make our own queso fresco. We also devoured tacos made with fresh corn tortillas and filled with cheese, avocado, cilantro and loroco. These cheeses are often made at home or in micro batches throughout Central and South America, and now we are all able to make them in our own homes! The participants left with a take-home kit with lipase enzymes, rennet, and recipes.
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posted Feb 21, 2013, 10:11 AM by Emily Dore
Louella Hill, aka The San Francisco Milk Maid, teamed up again with UKSF and CUESA to bring back one of our most popular classes - Make Your Own Mozzarella and Burrata. Burrata is a cream-filled mozzarella you'll find in restaurants and specialty stores all over town. Participants learned the technique of stretching mozzarella, and also got creative with the cream filling. They left with their homemade cheese, as well as ingredients and tips on how to recreate the experience at home.
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posted Nov 1, 2012, 10:05 AM by Emily Dore
Alison McQuade, of McQuade's Celtic Chutney, taught the class the art of making chutney. She led the participants in a hands-on workshop that involved sampling various flavor combinations, mixing a custom blend of spices, and canning a recipe using fresh persimmons from the farmers' market. Participants left with a jar of chutney, their own spice blend, and the recipes and knowledge necessary to make their own chutney at home.
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posted Oct 14, 2012, 12:55 PM by Emily Dore
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updated Oct 14, 2012, 1:03 PM
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Participants learned the secrets to making mead and took home their own gallon to ferment at home at this hands-on class taught by renowned apiarist, Robert MacKimmie of City Bees. Speculated to be mankind's first fermented beverage, mead is easy to make at home, classy enough to serve at special occasions, and great in artisanal cocktails!
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posted Jul 20, 2012, 12:04 PM by Emily Dore
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updated Jul 20, 2012, 12:04 PM
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Summer has begun and we celebrated all that wonderful Ferry Plaza Farmer’s Market produce with one of our favorite preservation methods: pickling! Last night, Todd Champagne of Happy Girl Kitchen showed us 3 different types of pickling: quick fridge pickles, canned vinegar pickles, and live culture fermentation.
In this two hour, hands-on workshop, participants learned and experience these three processes, while also listening to a discussion about other condiments you can make at home. Participants went home with jars of each kind of pickle and recipes to make them again!
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posted Jun 29, 2012, 8:03 AM by Emily Dore
Last night, we all got a behind the scenes look at the epicurean garden and hives on The Fairmont San Francisco's famed rooftop! After a brief intro to the bees and their history at the Fairmont SF, participants suited up to view the hives and learn more about the bees from Marshall's Farm Natural Honey. The group also sampled different honeys, heard from Jesse Friedman of Almanac beer (makers of beer made using Fairmont SF honey), and enjoyed a demo by the Fairmont SF's Executive Chef jW Foster, who used freshly harvested honey from the garden. Everyone took home a recipe booklet, as well as tips and ideas on how to get started in urban bee-keeping. |
posted May 31, 2012, 6:06 PM by Emily Dore
We learned how to make our own Greek-style yogurt and kefir for the final workshop of our cheese series with The Milk Maid!
Louella Hill proved that not only is it easy, it's more economical and probiotic than ever. There were blind tastings of various yogurts and kefirs, and a raffle for one of Louella's own blue cheeses. As always, each
participant took with them a starter kit and recipe book to make their own yogurt
and kefir at home. |
posted Apr 22, 2012, 8:25 AM by Emily Dore
Continuing with the theme of CUESA's goat month - we brought you crottin (puck shaped goat cheese) and tomini (puck shaped cow cheese) as the second class in The Milk Maid's cheesemaking series. We all learned how to season our cheese, decorate with vegetable ash, and work on growing a white coat. We also tasted numerous examples made by the Milk Maid and other expert cheese makers. We tasted and saw the difference of cheeses aged for various weeks - apparently, the older the cheese, the gooier (yummm)! Participants brought home a starter kit which included a cheese form, cultures, cheese salt, rennet, vegetable ash and instructions to continue the cheese making on their own. |
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