While I think this course is the perfect complement to my book, and the course was created around it, you can absolutely take the course without owning the book.

All of the recipes are included in the course text, so you’ll have everything you need to follow along. The main thing you’ll miss are the recommended readings. That said, I feel that most of the material from those readings is covered thoroughly in the course videos, so you won’t be missing out on the core content.

Check the book out HERE

My publisher, Homestead Living, ships physical copies of Cheese from Scratch: Natural Cheesemaking from Home throughout the USA and Canada.

If you’re outside the USA or Canada, there is also an ebook option available for international customers. Many of my international customers have also had luck ordering the physical book through Amazon in the USA or Canada and having it shipped to their country.

Though highly encouraged, you do not need to own the book to take the course. The book is a helpful complement to the course, and the course was created around it, but all of the recipes you’ll need are included in the course text. The book will give you additional recommended reading and resources, but much of that material is also covered thoroughly in the course videos.

• Purchase the physical book HERE
• Purchase the ebook HERE
• USA Amazon Purchasing HERE
• Canadian Amazon Purchasing HERE

The course and my book were designed to complement each other. You can take the course without the book, but I highly recommend having a copy alongside you as you learn.

The course is where I teach you how to make the cheese. Through step-by-step videos, I’ll walk you through the processes, demonstrate techniques, and help you understand the skills behind successful cheesemaking.

The book is your kitchen reference. It gives you something tangible to keep on your shelf and reach for whenever you’re ready to make a recipe, troubleshoot a batch, or revisit something you learned in the course.

Think of the course as having me there to show you how, while the book is the resource you can keep coming back to.

I’ve intentionally priced the course with the book in mind. Rather than building the cost of the book into the course price, I’ve kept the course accessible and encourage you to add the book as your companion guide.

Purchase the book HERE

The book is not included with the course purchase, but I highly recommend having a copy as a companion to your course.

It is possible to take the course without the book, but you will miss out on some of the recommended readings. The course includes everything you need to follow the lessons and make the recipes. However, the book gives you a printed, kitchen-friendly reference that you can keep nearby while you’re making cheese and return to whenever you need it.

I designed the course and book to work together: the course shows you how, and the book gives you a reference to keep coming back to.

If you don't already have a copy, you can purchase the book separately and use it alongside the course.

Purchase the book HERE

You’ll learn how to make a wide variety of fresh, soft, semi-soft, and aged cheeses, along with cultured dairy staples like yogurt, butter, and ghee. Each recipe includes a full step-by-step tutorial, and the course also includes skill-building videos to teach you the techniques you’ll need to successfully make them.

In the course, you’ll learn how to make:

• Yogurt

• Butter

• Ghee

• Sour cream

• Rich cream cheese

• Clabber cream cheese

• Sweet ricotta

• Spreadable cheese

• Basic quark

• Cottage cheese

• Hand cheese

• Squeaky cheese curds

• Halloumi

• Whey ricotta

• Quick mozzarella

• Naturally acidified mozzarella, including a special section on shaping it into burrata

• Feta

• Provolone

• Brie

• Havarti

• Gouda

• Colby

• Cheddar

• Alpine cheese

But this course is about more than simply following recipes. Throughout the lessons, I’ll introduce the skills, techniques, and cheesemaking principles that will help you understand why you’re doing each step, giving you the tools and confidence to successfully work through all of these recipes.

In this course I will walk you through exactly what type of milk you need to make cheeseand because I know you are wondering...

No. You don’t need a milk cow to make great cheese! You can absolutely make cheese with store-bought milk. You can also use goat’s or sheep’s milk for most of the recipes in this course. The species matters less than the quality and freshness of the milk.

I teach methods using both raw and pasteurized milk, with a focus on using the freshest milk available. One important thing to know is that ultra-pasteurized (UHT) milk will not work for cheesemaking, and I recommend avoiding homogenized milk when possible.

The exception is mozzarella—my mozzarella recipes don’t tend to turn out as well with goat’s milk, so I recommend using cow’s milk for those recipes.

That’s completely fine! You can make cheese with store-bought milk. I’ll show you what to look for when sourcing milk and why freshness is one of the keys to successful cheesemaking.

You don’t need a dedicated cheese cave to get started! I’ll show you how to work with the setup you already have, whether that means aging cheese in your regular refrigerator or creating a designated aging area in your home.

I’ll also walk you through my own aging setup and show you how you can create one that works for your space and your needs.

Not at all. I’ll teach you how to get started with minimal kitchen equipment and help you understand what you truly need versus what is simply nice to have.

You may already have most of what you need in your kitchen. I’ll even show you how simple it can be to make your own cheese press using buckets. My goal is to help you start making cheese without spending a fortune on equipment.

Cheese doesn’t simply “not turn out”, there’s usually a reason! And while trial and error is a natural part of learning, I want to help take some of the error out of the process.

Throughout the course, I’ll teach you the foundational skills that set your cheese up for success, including how to use fresh milk, properly execute important techniques, and troubleshoot common problems. The more you understand what’s happening during the cheesemaking process, the more confident you’ll become.

Yes! Natural cheesemaking is something I’m deeply passionate about. I teach you how to start and maintain a clabber culture and use it throughout many of the tutorials in the course. We’ll also explore more natural methods of aging cheese.

If natural cheesemaking isn’t the path you want to take, that’s okay, too. I also teach more conventional methods, including using freeze-dried starter cultures and vacuum sealing for aging.

That depends on your lifestyle and how much milk you have access to. The great thing is that most of the recipes can be easily scaled up or down.

For example, a four-gallon recipe can generally be scaled down to two gallons, and recipes can also be scaled up when you have more milk available.

With 25 cheese tutorials included in the course, you’ll have plenty of recipes to work through. You can follow the course from start to finish or jump around and make the cheeses you’re most excited about.

This course is self-paced, so you can work through the lessons on your own schedule and revisit the material whenever you need.

That being said, you’re not on your own! I’m here to support you along the way. If you have questions, I’ve provided my email address at the beginning of the course, and I encourage you to reach out. I’ll get back to you as quickly as possible.

If you’re looking for more community and personalized support, I encourage you to check out my monthly membership club, The Milkmaid Society.

As a member, you’ll have access to an exclusive forum within the course site where you can connect with other course participants, ask questions, share your experiences and successes, and learn together. You’ll also get access to exclusive recipes, blog posts, teaching videos, and more.

If you choose the VIP Stream, we also meet twice a month online. These live sessions include themed teaching topics and opportunities to make cheese together through live video, giving you a chance to learn, ask questions, and connect in real time.

You’ll have ongoing access to the course for as long as the course is available. I created this course with the intention of it being a long-term resource that you can return to whenever you need a refresher, want to revisit a technique, or are ready to tackle something new.

As long as you’re enrolled in the course, you’ll also automatically receive any future course updates, new lessons, and bonus content that I add. Once you have access, you’ll continue to benefit as the course grows and evolves.

You may notice that I don’t call this “lifetime access.” The reason is simple: nothing is truly forever, and I want to be as transparent as possible with my students rather than make a promise I can’t guarantee under every possible circumstance. This course isn’t going anywhere, and my intention is to keep it available for many years to come. I just want you to understand what would happen if unforeseen circumstances ever meant that I had to close the course.

If that situation ever arose, you would receive ample notice so you would have plenty of time to revisit the course and save the resources you’d like to keep. I would also make every effort to ensure that the course resources are sent to your email so you can continue to reference them after the course closes.

My goal is for this course to be a long-term resource that grows with you, and I’m committed to continuing to add value to it for as long as it is available.

Yes! If you’d prefer not to purchase the course outright, you can access it through my monthly membership, The Milkmaid Society.

Membership starts at just $18 USD/month, and your membership includes access to the course for as long as your membership remains active. This can be a great option if you think you’ll only need access to the course for a shorter period of time or would prefer a smaller monthly investment.

The membership option does cost more over time than purchasing the course outright, but it comes with more than just course access. As a member of The Milkmaid Society, you’ll also have access to the community, exclusive content, recipes, teaching videos, and other membership benefits.

So you can choose the option that works best for you: purchase the course outright, or join The Milkmaid Society for month-to-month access along with the additional benefits of membership.

Check the Milkmaid Society Out Here

Absolutely! The course is hosted on a platform called Kajabi, so you can access it from your phone, tablet, or computer. You can even add the course to your phone as an app, making it easy to have your lessons and recipes right at your fingertips. 

This is especially handy when you're in the kitchen and want to pull up a video, review a technique, or follow along with a recipe while you're making cheese. Your course goes wherever you do!

Kajabi is known for being very user friendly and that is why I chose it to host my course. 

I want you to feel good about joining me in the kitchen!

Give the Complete Cheesemaking Course a try, and if within the first 14 days you decide it isn't right for you, just send me an email. I'll happily provide you with a full refund, no questions asked.