Slowing down and making things from scratch really is such a simple but forgotten pleasure. And with just a few ingredients, you can create a collection of kitchen staples, allowing you to be in control of what you put in your food (and mouth!) and reducing the amount of waste in your kitchen.

In this hands-on workshop I'll show you how to make crème fraiche which you will slowly churn into cultured butter. We'll use the leftover buttermilk to make the most decadent & rich buttermilk ricotta and you'll learn how to turn butter into a nutty flavoured ghee that will have you frying & roasting everything with ghee glee.I'll also show you all the tricks to making a luscious, thick & creamy yoghurt without the additives or nasty thickeners and finally you'll hang yoghurt to make labneh.

Consider this workshop as your guide to the essentials of a cheese larder.

There’ll be plenty of snacks of everything we make in the workshop and we'll also cover: where to source the best local ingredients, the many uses for the leftover whey and lots & lots of recipe suggestions.

You’ll take home recipes, yoghurt, labneh, cultured butter & ricotta, plus all the knowledge you'll need to make everything at home.

Please ensure you wear closed toe flat shoes, bring an apron and extra containers to take home your goodies.