Agricultural Hall has vegetable rennet and citric acid on hand for making fresh mozzarella and ricotta cheeses, as well as simple farm cheeses.
Hard and cream cheeses are more complex and require special cultures, tools and aging regimens. Our first hard cheese cheesemaking class was held on 3/19/17, and it was fantastic! For over two hours Harold Lieberman made a Manchego, and for two hours we watched (and sometimes helped) the magic unfold as milk made it's leap toward immortality!
Harold has offered to lead another workshop this autumn. If there is a cheese you would like to learn how to make, or if you simply want to learn how to make any cheese, send me an email at (Bill(at)AgHall.com).
Jamaica Plain is full of experienced canners, several of whom offer workshops from time to time. I'll send announcements or Tweet if I see one coming up. In the meantime, if you have canning needs (glassware and more), please give us a call. There aren't that many canning supplies at Ag Hall, but I may be able to find you coupons or order the products you need for less.
If you would like to stay in touch, click over to the 'Contact Us' page.