What to Bring

  • Paper and pen, to take notes!
  • An apron


About This Class

What You Will Learn

  • Learn how cheese and yoghurt have been made for centuries!
  • How to make natural pot set yoghurt
  • How to make labneh and marinated labneh

What You Get

  • A jar of mother yoghurt culture
  • Recipes to get you started!
  • Labneh and marinated labneh
  • Muslin to take home and create your own cheeses


Join Kristen in this cheesssyyy hands on class!

Get your hands dirty, and learn the centuries old traditions of making cheese and yogurt.  First, you'll learn all there is to know about milk, yoghurts, and cheese, and how they're made.  Learning is only fun when you get to taste test, so we'll make sure you get to try out all types of milks and yogurts.  Once you try the homemade stuff, you'll never go back to to the store bought!

Demos of how to make natural pot set yoghurt will follow, along with hands-on making of labneh, and marinated labneh. You'll also learn about how to use the leftover whey, and get to take home some homemade tasty creations!

About Kristen...

Kristen Allan is a Sydney based artisan cheese maker who makes small batch, fresh cheeses and yoghurt. Learning from producers using traditional techniques, she has a passion for preserving artisan methods and making cheese with a truly hands-on approach.

Kristen has worked on farms in Australia and Europe, learning the full process, from animal husbandry and hand milking, to the cheesemaking process itself and onto the art of affinage.

A passionate advocate for all things cheese, Kristen has been teaching cheese making workshops for 4 years at the Cornersmith Picklery and for various councils around Sydney as part of their Treading Lightly programme.

She is a regular presenter for Sydney Living Museum’s 'Eat your History', and has presented masterclasses at Rootstock, the Sustainable and Artisan Wine and Food festival.

Kristen is a founding member of Full Circle. For the last 6 years Full Circle have been holding food events, big, festive, secret dinners in unique, urban locations, factories, warehouses and farms. They run pop up ‘soupy’ in public spaces, and cook for private events too – sourcing and growing produce, meeting farmers, picking wild foods and making everything by hand, with care.

Her passion and her hospitality pedigree has given her a unique perspective in sourcing ingredients and producing seasonal cheeses and educating people about them, in a way that comes from the heart and is above all, lots of fun.

See yourself here?
Book soon. 337 people viewed this class.
Oct 2016
Cheesemaking - 17 Sep 2016 1:00 PM

Teacher was lovely, good class structure.

Aug 2016
Cheesemaking - 30 Jul 2016 1:00 PM

Great cheesemaking class! We really enjoyed making yoghurt and labneh. It was so delicious. I've already made my own batch at home and it was a hit with the family. Thanks for a great class.

May 2016
Cheesemaking - 21 May 2016 1:00 PM

It was such a great class! I hope there are more offered like this in the future!

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