From Milk to Meal - a few thoughts

So, having now taught the From Milk to Meal class several times, I've decided that some changes need to be made.  While the (few) people who attended seems to have a good time, I think that the sheer length of the class is scaring people off.  So I'm going to break it into three classes, which all feed into the final product.

I will post more details about the new class structure soon.  In the meantime, here are some pictures from the class.

 

Cheese hanging to drain

 

On left unsifted stone ground whole wheat flour, in middle what remains after sifting and on the right the "fine flour" left after sifting

 

Eggs + Flour = Pasta

 

New Knife