Small Group Workshop: Homemade Halloumi with Kirstin Jackson

NOTE: iphone and ipad users,to register for class.

What’s on the menu:

• Homemade Halloumi
• Ricotta
• ...and all the basics you need to know about home cheesemaking
  Slice it, shred it, grill it, fry it: halloumi is the versatile cheese that’s ready to star in everything from veggie shawarma to hearty salads. Whether you’re aspiring to more vegetarian meals in 2025 or simply love cheese in every form, this cheese—and this workshop—are for you. Guest teacher Kirstin Jackson will show you how to make halloumi from scratch at home and will cover the essentials of basic home cheesemaking while she’s at it. You’ll get comfortable sourcing, storing and using unfamiliar ingredients like lipase powder, calcium chloride and rennet. We’ll cover which milks—like cow, goat or sheep—will reliably produce good results and which should be avoided. Kirstin will get into the specifics of time and temperature that, in careful combination, produce well-defined curds that can be cut, drained and flipped. And you’ll learn the unique step that distinguishes halloumi from other young cheeses and makes it such a good candidate for searing, frying and grilling. Plus, as a bonus, Kirstin will share her method for making ricotta out of your halloumi whey and will provide guidance on brining halloumi to extend its shelf life.
  About Kirstin: Kirstin Jackson, author of “It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese,” is a cheesemaking teacher, wine and cheese educator, writer and student. She loves teaching people how to make aged goat cheese and burrata as much as she adores pairing cheese with wine. Traveling the world learning how to make cheese with makers in England, Wales, Ireland and France's Jura inspired her to teach cheesemaking classes. Managing a wine bar for 10 years, visiting French winemakers and hanging out with winemakers in her family has inspired her wine education. Kirstin went to culinary school, cooked professionally, has a bachelors in cultural anthropology and has recently returned to school to become a registered dietitian (who thinks cheese and wine is part of a healthy life). She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current cheese obsession.

Our small-group Workshops are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.

Want to give this class as a gift? You can purchase gift cards here.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via [email protected].

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the after class.

Host or Publisher Milk Street's Small Group Workshops