DIY / Eat

Cheesemaking Workshop {sold out} Saturday, September 30, 10:00 am

Learn the step-by-step process of turning milk into valuable and nutritious cheese.

Cheesemaking Workshop {sold out}
Event Type

Advanced Workshop


2.5 hrs


14 years and up


$60 for non-member
$50 for members


The Ecology Center
32701 Alipaz Street
San Juan Capistrano, CA 92675
Google Map


Please wear closed-toe shoes and clothing suitable for gardening in the outdoors. We recommend you bring a garden hat, sunscreen and a reusable water bottle/canteen.

We will be taking pictures and possibly video to use on our website, social and other educational media, and by registering for this workshop you agree to ourĀ photo/video release policy.

This event is sold out, please contact us at with any questions.

Cheese making is a unique trade skill that dates back thousands of years. This is a preservation practice that adds economical and nutritional value to cow, goat and sheep milk.

There are many reasons to make cheese at home rather than purchase it in a grocery store. When you make your own cheese, you reduce the waste associated with the processing, packaging, refrigeration, and transportation that comes with store-bought cheese. When making cheese at home, you eliminate the preservatives, stabilizers, artificial ingredients, and the plastic wrap. You also have the choice to purchase milk from local farms that practice ecological and sustainable animal farming.

Join us to learn about the ingredients, techniques, tools, skills and step-by-step processes, that turn milk into cheese. You will learn about culturing, draining and ripening cheese.

Become a cheesemaker today, and taste the difference!

Together, we’ll be making (Goat & Cow’s milk):

  • Labneh (yogurt cheese)
  • Ricotta
  • Mozzarella

Participants will make and taste the cheese made during the workshop together. Each participant will take home informational how-to handouts to help them make cheese at home.


Alyce Van