Intensive: Become a Cheesemaking Expert with Kirstin Jackson

Part classroom, part playground and all kitchen, Christopher Kimball's Milk Street is the place to learn to change the way you cook. Our Small Group Workshops give you personalized attention from Milk Street instructors, staff, recipe developers and special guest chefs from all over the world. In these small classes - capped at just 25 attendees - you'll get your questions answered in real time, take on culinary experiments and tastings, brainstorm new applications of the skills you learn and problem solve together with other students. These are the events for you if you want to really understand the whys of cooking - not just the hows.During our Small Group Workshops, you can ask questions of the teachers and other students and cook along (if you like). After the session, you will receive a recording of the workshop, plus a folder with recipes and links to other materials.Limited space available per workshop. Sign up now!

Milk Street's Small Group Workshops

Calling all cheese lovers, DIY enthusiasts and science nerds: Kirstin Jackson is here to prove that you can make great cheese at home.

Cheese Making and Cheese Eating Events

Classes and workshops for cheesemakers and cooks who love cheese.

Milk Street Intensives

Milk Street Intensives offer in-depth learning experiences in focused subject areas. Taught by Milk Street teachers and expert guest instructors, Intensives include multiple livestream sessions with the same small group of students.

NOTE: iphone and ipad users,<a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1330960872799" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=1278051589709" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class.This is a 3-part Intensive that will take place on July 26, August 9 and August 23.What’s on the Menu: Baby Bries Feta Marinated in Oil &amp; Herbs Cultured Mascarpone Queso Fresco Plus, answers to all your home cheesemaking questions Description: This three-part livestream cheesemaking Intensive with guest teacher Kirstin Jackson, creator of <a href="https://itsnotyouitsbrie.com/" title="https://itsnotyouitsbrie.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">It’s Not You, It’s Brie</a>, will span cheese styles from fresh to aged and skill levels from beginner to advanced. You’ll learn which tools and supplies you need to make cheese safely and successfully at home—and which fancy doodads you can skip. By the end of this three-part Intensive—capped at just 25 attendees!—you’ll understand essential cheesemaking science, feel comfortable with common techniques, know where to source ingredients and be ready to cut into your first homemade brie. Plus, over the course of the Intensive, you’ll have access to a group chat where you can share your progress with other students and pose questions directly to Kirstin. We’ll start the series by making brie. Because this cheese takes four to six weeks from start to finish, it’s the perfect project to start together and check in on over the course of the entire Intensive. Kirstin will begin by diving into the basics of cheesemaking science and give an overview of the essential tools and ingredients for practical home cheesemaking—and don’t worry, we’ll provide detailed recommendations several weeks before class about where to find the specialty items that you may need to order. In class, Kirstin will show you how to get the process of milk culturing going, then swap in some cultured milk and later, set curd, to show you a series of foundational cheesemaking skills. You'll learn how to add rennet, check for a clean break, cut and stir curds and ladle and mold baby bries. Our second session is focused on feta. We’ll start by comparing notes on the progress of your bries and doing any troubleshooting that you may need support with. Then, we’ll build on the foundation we laid in the first session as we make a block—or more!—of feta, that, in a day, will be ready to marinate in good-quality olive oil and herbs. You’ll find that feta, which is one of the most popular cheeses in the world, is extremely fun to make; there’s a reason Kirstin considers it to be a “gateway cheese” that has inspired countless people to venture further into home cheesemaking. She’ll walk you through the cheese’s complete process, talking you through the art of “pitching” curds and showing how to ensure you get a creamy, briny result fit for any cheese board. Plus, as a bonus, many of the same cheesemaking supplies that you invested in for session one can be used to make this salty, crumbly, cheesy treat. Our third session features cheeses that are (mainly) ready to eat, as a reward for your patience throughout the Intensive. Kirstin will teach you how to make her favorite quick cheese: a simple queso fresco seasoned with herbs and garlic that’s capable of charming the cheese novice and snob alike. Then, she’ll show how to make everyone’s favorite creamy, cultured Italian cheese: mascarpone. Whether it’s destined for tiramisu or lasagna, this cheese is a crowdpleaser for a reason. Especially eager students will also be taught a trick to make their mascarpone ready in a few hours rather than the next day. To wrap up our time together, we’ll do a final check-in on your bries, which will have had just over four weeks of time to age, and do one last cheesemaking Q&amp;A before setting you free to continue your cheesemaking journey. About Kirstin: Kirstin Jackson, author of “It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese,” is a cheesemaking teacher, wine and cheese educator, writer and student. She loves teaching people how to make aged goat cheese and burrata as much as she adores pairing cheese with wine. Traveling the world learning how to make cheese with makers in England, Wales, Ireland and France's Jura inspired her to teach cheesemaking classes. Managing a wine bar for 10 years, visiting French winemakers and hanging out with winemakers in her family has inspired her wine education. Kirstin went to culinary school, cooked professionally, has a bachelors in cultural anthropology and has recently returned to school to become a registered dietitian (who thinks cheese and wine is part of a healthy life). She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current cheese obsession. About Milk Street IntensivesMilk Street Intensives offer in-depth learning experiences in focused subject areas. Taught by Milk Street teachers and expert guest instructors, Intensives include multiple livestream sessions with the same small group of students. In addition to cooking at each class, students are encouraged to work on specific cooking experiments and assignments between classes. Plus, students in our Intensives have direct access to their teachers throughout the length of the course to address questions, and they can chat with fellow students about their progress. Intensives are limited to 25 students and are completely remote learning experiences.Want to give this class as a gift? You can purchase gift cards <a href="https://www.177milkstreet.com/school/gift-cards" title="https://www.177milkstreet.com/school/gift-cards" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information for all the sessions. At least one week prior to each session, you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.After each session, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this intensive, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This intensive has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.Payments for Milk Street livestream intensives are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Proceeds from livestream cooking classes, workshops and intensives support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys &amp; Girls Club of Dorchester, FoodCorps and other partners.Bonus: All attendees of this intensive will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after each session.

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Intensive: Become a Cheesemaking Expert with Kirstin Jackson

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Intensive: Become a Cheesemaking Expert with Kirstin Jackson

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