The workshop serves as a hands-on opportunity for participants to make their own cheeses in an educational environment. Dr. John Partridge, associate professor in the Department of Food Science and Human Nutrition and dairy food extension specialist; G. William Robb, MSU Extension Ottawa County district dairy educator emeritus; and Barbara Jenness of Dogwood Farm, will lead the courses.

The registration fee is $450 per person and includes tuition, resource material handouts, all workshop supplies, lunches and refreshments for three days. The workshop takes place March 5-7 at the MSU Dairy Plant.

Register by calling 517-353-3175, ext. 224, and ask for ANR Event Management: Cheese Workshop Registration. You can also register by completing a registration form (available online at http://expeng.anr.msu.edu/uploads/files/18/Cheese%20Brochure.pdf) and faxing to 517-432-9440. Registration deadline is Feb. 24.

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Ingredients:

1 pound Michigan feta cheese, drained
1/2 cup Michigan sour cream
1/4 cup roasted garlic puree, see recipe
1/2-2/3 cup extra virgin cold pressed olive oil, or similar
1 teaspoon Clancy’s Fancy Hot sauce, or similar
2-3 tablespoons lemon juice, freshly squeezed, or to taste
For serving:
2 ounces Michigan feta cheese, drained and crumbled
1/2 ounce extra virgin cold pressed olive oil, or similar

Directions:
Crumble the one pound drained feta and sour cream into the bowl of a food processor fitted with the chopping blade and pulse together until smooth.

Add the roasted garlic puree and drizzle in the olive oil and hot sauce, and continue processing until the mixture is smooth and spreadable. Season to taste with the lemon juice and refrigerate for at least 1 hour or overnight.

When ready to serve, spoon out the dip onto a suitable plate or shallow bowl and sprinkle the 2 ounces of the crumbled feta over the top and served with fresh or toasted pita bread.

Ingredients:

2 1/2 cups tap water, warmed to 105 to 115 degrees
1 tablespoon Michigan clover honey
2 teaspoons instant yeast
4 cups high gluten Michigan bread flour, unbleached
2 cups whole wheat Michigan flour, unbleached
1 tablespoon Michigan kosher salt
1 tablespoon roasted garlic soy oil, see recipe, or similar

Directions:

For the pita dough:

In the large bowl of an electric stand mixer fitted with the dough hook add the warmed water and honey. Sprinkle over the yeast, stir to dissolve and let stand for 10-15 minutes to proof the yeast. If the yeast hasn’t started “proof” or to activate and expand after that time the yeast is probably dead or the water was too hot, either way it’s dead – start the process again with fresh warm water, honey and yeast.

After the yeast has proofed, start adding both flours one cup at a time over low speed. Follow with the salt and oil and increase the speed one level and mix for 10-12 minutes or until the dough is smooth and elastic.

Remove the dough and lightly oil the bowl. Using both hands form the dough into a large tight ball and return to the oiled bowl and cover tightly with plastic wrap. Place in a draft free warm area and let rise until at least doubled in size, approximately 1-1/2 hours.

Baking the pitas:

Place a large pizza stone, unglazed quarry tiles, a large cast iron griddle or two small heavy bottomed baking sheets, on the bottom rack of your oven and preheat to 450 degrees.

After the dough has properly risen gently punch down, divide in half, and set one half aside, covered, while you portion and roll the other half. On a lightly floured workspace divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle about 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads dusted with a bit of flour and covered until ready to bake, but do not stack.

Place 2 breads, or more if your oven is large enough, on the stone, tiles, griddle or baking sheets, and bake for 2 to 3 minutes, or until each bread has expanded to a “balloon shape.” Keep in mind there are a variety of reasons your pitas might not balloon. Uneven rolling of the dough, dry bits, rolled to thin or perhaps the oven was not properly preheated. Not to worry, they will still taste yummy. The more practice you have, the more you will become familiar with all the variables, and your pitas will more consistent.

Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake and repeat with the rest of the dough.

Serve immediately.

Ingredients:

9 ounces podded branch beans (edamame), plus extra for garnish
1/2 cup fresh mint, picked and chopped, plus extra for garnish
2 tablespoons roasted garlic soy oil, or similar, plus extra for garnish
5 ounces Manchester cheese, or similar
1 cup hard grating cheese, like Great Lakes Cheshire, grated or to taste, plus extra for garnish
1 whole fresh lime, juiced
Michigan kosher salt
Black pepper, freshly ground
1 package wonton wrappers, defrosted if frozen

Directions:

If using frozen branch/edamame beans, blanch them until just tender in unsalted boiling water. Smash or finely chop half the beans and leave the other half whole.

Put all the beans into a bowl with the chopped mint (added to taste), garlic oil and the manchester cheese. Lightly fork this through, adding the Cheshire, lime juice and seasoning to taste.

Lay 12 of the wonton wrappers out on a flat work surface, and wet them lightly around the edges by brushing with a little water. Divide the cheese mixture among the wrappers, mounding approximately 1 tablespoon in the center of each. Cover with the remaining wrappers, aligning them with the squares beneath, and press gently around the edges to seal. Continue with remaining filling and wrappers.

Bring 3 to 4 quarts of water to a strong boil in a large saucepan. Carefully place the filled wontons in the boiling water, moving them gently at first so they don’t stick to the bottom of the pan. After a minute or so they will float to the top. Continue boiling gently for about 3-5 minutes.

Carefully drain the raviolis and serve drizzled with a little garlic oil, and scattered with the extra branch/edamame beans, some chopped mint, garlic oil and some freshly grated or shaved cheese.

Note: The ravioli can be filled and cooked ahead of time; after draining them, submerge in a bowl of cold water to stop the cooking. Then drain again, and set aside in a single layer. Reheat in a microwave oven, or very quickly in boiling water, just before serving.

Ingredients:

2 3/4 cups unbleached all purpose Michigan flour, plus more as needed
1 tablespoon double acting baking powder
1 1/2 teaspoons Michigan kosher salt
6 ounces unsalted “sweet” butter, diced and chilled
1/2 cup cultured buttermilk, chilled
1 large egg, chilled
2 tablespoons fresh chives, finely chopped
1 tablespoon flat leaf parsley, finely chopped
1/2 teaspoon Clancy’s Fancy Hot Sauce, or similar
1 1/2 cups Great Lakes Cheshire cheese, or similar, grated
1 whole egg, optional – beaten with 1 tablespoon water

Directions:
Preheat oven to 450 degrees.

In the bowl of an electric mixer fitted with the paddle attachment place the 2 1/2 cups of the flour (reserving the final 1/4 cup for rolling out the dough), the baking powder, and salt. With the mixer on low, add the butter and mix until the butter is broken up about the size of peas.

In a suitable sized measuring cup combine the buttermilk and egg and beat lightly with a fork as you add the hot sauce, chives and parsley. With the mixer still on low, gently pour the buttermilk mixture into the flour mixture and mix only until moistened.

Quickly add Cheshire and distribute evenly into the flour mixture still running at low speed until the mixture has been roughly combined.

Turn the dough onto floured surface, dust top with flour and gently fold dough over on itself 2 or 3 times. Press the dough into a 1-inch thick square. Cut out biscuits in any desired shape with large sharp chef’s knife or biscuit cutter (that has been lightly floured), being sure to push straight down through the dough.

Transfer to a sheet pan lined with parchment paper. Place biscuits on the lined pan so that they just touch for softer biscuits or with a 1/2 inch spread for crisper biscuits.

Brush the tops with the optional egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Serve hot or warm.

Ingredients:
1 graham cracker crust, pressed into a 9 inch springform mold, baked and cooled. See recipe below for the batter.
1/4 cup Michigan beet sugar
6 whole eggs, separated
1 cup Michigan clover honey
1 1/2 pounds fresh mild Michigan goat cheese
1/4 cup unbleached all purpose Michigan flour
1/4 cup lime juice, freshly squeezed
2 teaspoons pure vanilla extract
1/4 teaspoon Michigan kosher salt

Batter:
6 reserved egg whites
2 tablespoons Michigan beet sugar
1/4 teaspoon Michigan kosher salt
Topping:
3 cups mixed Michigan seasonal berries or fruits, cleaned, stemmed and cut to size if necessary
2 tablespoons Michigan clover honey
1 tablespoon lime juice, or to taste, freshly squeezed
Powdered sugar, for dusting

Directions:
Preheat the oven to 350 F.

Using a commercial pan spray, lightly coat the sides of the cooled spring form pan that has been prepared with the graham cracker crust and reserve at room temperature.

For the batter:
In the bowl of a stand mixer or similar, beat the separated egg yolks with 1/4 cup sugar until the yolks are pale and thick. Beat in the goat cheese, one cup at a time, with the honey, flour, lime juice, vanilla, and salt, continue to beat until the mixture is creamy.

For the egg whites:
In another bowl, using the wire whip attachment (or similar) whisk the egg whites with the salt until foamy. Slowly add the 2 tablespoons of the sugar and continue whisking on high until the mixture is thick and topped with soft peaks.

Using a large rubber spatula and working in two or three batches, gently fold the whites into the cheese mixture, do not overmix.

Pour the batter into the prepared spring form pan. Place the pan in a baking dish (or roasting pan) large enough to contain it comfortably. Pour enough hot water into the baking dish to reach approximately 1 inch up the sides of the pan. Gently cover the entire baking dish with aluminum foil and carefully place it on the middle rack in the center of the preheated oven.

Bake for 40 or 45 minutes, or until the cake is somewhat set. Gently remove the foil and bake an additional 10 or 15 minutes, or until the cake looks set or until a skewer inserted in the center of the cake comes out clean. Carefully transfer the spring form pan from the water bath to a wire rack to cool completely.

When the cake has cooled, refrigerate for a few hours until completely chilled or leave refrigerated overnight, which also improves flavor and consistency.

For the seasonal fruit topping:

Depending on the season and the availability of fruits choose either one variety or a combination that offers the best in freshness with bright flavors and colors. If you are combining berries and larger fruits it is probably a good idea to cut the larger fruits down to approximate the size to the berries.

In a suitable bowl gently crush some of the berries and/or fruits with the honey and lime juice to taste, gently mix together and macerate for 30 minutes or so or until the fruits begin to exude some of their juices creating a bit of sauce – reserve.

When ready to serve run a warmed knife around the edge of the chilled cheesecake to loosen and gently remove the sides of the springform pan.

Cut the cake into wedges, top with the fruit mixture with sauce and dust with the powdered sugar.

Ingredients:
6 ounces unbleached Michigan bread flour
6 ounces unbleached Michigan cake flour
2 ounces unbleached whole wheat Michigan flour
2 ounces brown sugar
1 teaspoon baking soda
1 teaspoon Michigan kosher salt
3 ounces unsalted “sweet” Michigan butter
1/2 cup Michigan clover honey
1 teaspoon pure vanilla extract
1/3 cup water, approximately

Directions:
Combine all the dry ingredients in a mixing bowl.

Using the paddle attachment in a mixer incorporate the butter, honey, vanilla extract and water until you form a smooth dough – do not overmix.

Roll out the dough to a 10×14 inch rectangle then carefully cut the dough using a chefs knife dipped in flour (to prevent sticking) into squares and “dock” with a fork.

Transfer the squares to a prepared sheet pan or cookie sheet and bake at 350 degrees for 15-20 minutes.

Ingredients:
6 tablespoons unsalted “sweet” butter, melted
24 graham crackers, commercially prepared or see recipe
1/4 cup Michigan beet sugar

Directions:
In a small saucepan or the microwave, melt 6 tablespoons of butter. Place about 20 to 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl with the 1/4 cup of sugar and the melted butter. Using a rubber spatula or mixing spoon blend the ingredients thoroughly.

Press the graham cracker mixture firmly into your preferred the pie plate, springform or other suitable pan and pre-bake the crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.

Let cool and use as needed.