Ricotta/Mozarrella, Mar 19, 2018

cheesemaking2.jpg
cheesemaking2.jpg

Ricotta/Mozarrella, Mar 19, 2018

50.00

In this 2.5-hour class, students will have a hands-on experience in making mozzarella and ricotta cheeses. The class will start with the making mozzarella using unpasteurized cow’s milk. Students will then move on to ricotta cheese. Past students have vowed never to purchase ricotta cheese again after taking this class since they found it so easy to do and so good tasting. Students will leave with mesophilic starters of their own along with samplings of the mozzarella and ricotta cheeses made in class along with the recipes. The course will be taught with the focus of being able to make cheese using common kitchen equipment. Please bring a few pint containers to bring cheese home in.

Please Note: The class will be held at Diana's home, 919 Post Rd, Bowdoinham.

Minimum Class Size:                                      4

Maximum Class Size:                                     8

Dates & Times:                                                 Saturday, March 19th, 2018, 10 am to 12:30 pm

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Instructor: Diana Mosher