Artisan Cheese Workshop - Soft Cheese Workshop in April 2012

Here are the details of the Soft Cheese Workshop for April 2012. 

Date and Time:  April 28, 10 am to 6 pm (but expect it to extend beyond this time from experience)

Venue:   Pasig near City Hall

Topics to be covered:  Food Safety, and the following cheeses:  Cottage chees, mozzarella cheese, feta, cream cheese, ricotta and greek yogurt

Workshop Fee and Inclusions:

Php 6500.00.  Php less for early bird registration (paid before April 15, 2012)

Includes all ingredients (milk, acids, rennet, starter, sea salt, herb), use of all needed equipment , cheesemaking kit, certificate, packed lunch and  pm snack

  

As in the first workshop, we are limiting the attendees to 12 persons to ensure that everyone gets a personalized attention.    If you’re interested, please email us at yoggiestation@gmail.com or send SMS to +63 (918) 9202592.

My First Mozzarella

We had a great time during the cheesemaking class last weekend (March 24 to 25, 2012).  There were only 5 of us and we had Dr. Susan Mercado to ourselves.  Now, after learning how to make mozzarella, here's a pic of mine which I made into deep fried balls and had for dinner.  It was fresh and really good!  Did I mention that it stretches like it should?

Anyway, we were taught how to make white cheese and mozzarella on day 1.  On our second day, I got to teach about the soft cheeses which I am really very familiar with - feta, ricotta and yogurt and breezed through cream cheese.  We opted to do the mozzarella again because it did require some practice.  Except for some salt preferences of those who tasted our "creations", the comments we got were very good.

There'll hopefully be another Soft Cheese Workshop in April.  Then in May, we hope to come up with the 2nd part of the Artisan Cheese Workshop - specialty cheeses such as brie, blue cheese, and cheddar plus edam so we can prepare for the christmas season.  Yup, for the yuletide as it takes 6 months to make an edam cheese.

For those interested to attend, please let me know.  We are limiting the slots to a very small number as we do want everyone to learn and enjoy.

Yoggie's at the Cheesemaking Workshop at Center for Asian Culinary Studies

It had been a busy week last week.   Hah!  Glad that's out. hahahaha

Anyways, we were at the Center for Asian Culinary Studies at P. Guevarra and boy did we have a blast!  Chef Ellen who conducted the  Cheesemaking Workshop was so animated in her lecture that everyone and I mean everyone enjoyed the time there.  We provided the supplies - milk, rennet, starter. Soon we will be conducting our own workshop as I have dreamed of it several years back - hopefully. 

Here are some pictures for you to see:

 The collection of cheeses made and garnished by the attendees.

 This one's the nuefchatel. 

They were garnishing this cheese.  I think Chef Ellen was putting some cherry tomatoes on top of mozzarella cheese.

Chef Ellen and Chef China making their own magic.

 Busy Chef Ellen while the attendees including Chef Gino and Chef Junjun and a student observes.

Attendees of the workshop busy adding their secret ingredient.

 Future iron chefs attended. Ok guys? 

 Chef Gene Gonzales creating another gourmet dish.



Oh, and did I mention, I took the pictures myself?  It was a great opportunity for me. Thanks Chef Ellen.  :)

Yoggie's Cheese Products

Our Cheeses include (all prices in Philippine Peso):

Restaurant Style (Imported):

Cheddar Cheese    (MG)                   450.00/kilo                        4100.00/10 kg

MG Mozzarella  (restaurant style)     400.00/kilo                        3500.00/10 kg

Leprino Mozzarella                             360.00/kilo                        3,400.00/10 kg
 (diced or grated)

Romano Cheese                                575.00/kilo                        5400.00/10 kg

Fresh Cheeses:

Cottage Cheese            (cow, full cream)   450.00/kilo                      
                                         (cow, low fat)        160.00/250 grams

                                                                  

                                        (Buffalo)        650/kilo                    

                                     
                                        (Goat)            800.00/kilo
Cream Cheese             (cow, full cream)   500.00/kilo                  
                                                                              
                                        (Buffalo)        750.00/kilo                    
                                     
                                        (Goat)            900.00/kilo

Feta                              (Goat)            250.00/250 grams                        

Quark                         (cow's milk)     160.00/250 grams
                                    (buffalo's milk) 200.00/250 grams 

Ricotta    (cow's milk)                        200.00/250 grams

                (buffalo's milk)                    250.00/250 grams

Kefir Cheese          (cow's milk)      300.00/250 grams

Yogurt Cheese       (cow's milk)       200.00/250 grams
                                 (buffalo milk)     250.00/250 grams

Kesong puti            (cow's milk)       160.00/250 grams
                                 (buffalo's milk)  1800.00/250 grams

Cheese Curds        (cow)                   450.00/kilo
                                  (buffalo)             

Cheesemaking Supplies:

Rennet (microbial, granules)                90.00 per 50 grams (individual sachets of 5 grams/sachet)
Here's how to use the rennet.

Lipase (100 ml)                                     400.00

Mesophilic Starter  (Milk Kefir)            25.00/100 ml (use 1/8 tsp per gallon)

calcium chloride	5 g	12.00
citric acid	5g	15.00

Thermophilic Starter  (yogurt)              35.00/100 ml (use 1/8 tsp per gallon)

Muslin cloth                                            75.00/pc.  

Cheesepress (soon to come)

Here's how to order:

In the Philippines:

Send an email to yoggiestation@gmail.com or text +63 (918) 9202592 to place an order.  Wait for instructions.  Send money by bank deposit or thru LBC money transfer to confirm the order.  make an electronic copy of deposit slip or transaction receipt and send to yoggiestation@gmail.com.  You may pick up from our commissary in Pasig or we can do a meet up at either Tiendesitas or Megamall.

For International clients:  

Follow same procedure as above but send email only.  We do not respond to international text messages.  We ship via airmail and courier service.  Shipping costs shall apply.  We will quote according to destination, weight and measurements of package, and type of service (airmail or courier).  No liquid material may be sent.