CANTON — The Cornell Cooperative Extension Harvest Kitchen is leading the four-part series “Making Cheese and Other Dairy Products at Home” and each lesson will focus on particular dairy products and techniques, and lessons will incorporate more advanced methods as the series progresses.  This online series will kick off March 4, 1 to 3 p.m., with a new session every two weeks. The first class will cover ricotta and paneer, along with an overview of the chemistry behind cultured dairy products.

The second class, March 18, will demonstrate making mozzarella and discuss the use of rennet and cultures in the cheese making process.  April 1will be all about feta, and the final workshop April 15 is dedicated to the process for making other dairy products including yogurt, butter, kefir, crème fraiche and sour cream.   

Artisan cheese maker Gail Huston will instruct this series. Gail has been a home cheesemaker for over a decade, and made cheese professionally at Asgaard Farm and Dairy. “I have a passion for making cheese and love to share it,” says Gail.  The classes are part of Celebrating Local Food: A Culinary Series led by Cornell Cooperative Extension of St. Lawrence County and funded by the ALCOA Foundation.

The session is available on a sliding scale, $0-30 so that participants pay what they can afford. The class will be filmed live and all questions are welcome.  

Pre-registration is required for each class.  Participants can sign up for the entire series, or choose specific classes they would like to attend. Reserve a spot via the events calendar at http://stlawrence.cce.cornell.edu/ or by contacting 315-379-9192, ext. 229 or harvestkitchen@cornell.edu. Once registered, all participants will be sent the hyperlink to join online.