If you would like to register for this class please contact us at mkavroulakis@gmail.com or fill out the Booking Form to send you further information.
The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice-based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.
It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes- using period cookbooks and other primary sources. The breads are baked on hot stones, in a replica of a 5th-century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill, and in the heat of a traditional wood-fired oven.
Numbers are limited to 8 participants, so that your experience is as hands-on as possible.
The class lasts around 4 hours (10:00 - 14:00)
Different themes and recipes are available depending on season and request.
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