17 May Aiyah Geier
Making fresh mozzerella & ricotta
In this class, Aiyah will walk you through the steps of making fresh mozzarella, ricotta and burrata that you can then replicate at home.
For our class, please have all the ingredients and equipment together : 1/2 gallon cow’s milk (not ultra pasteurized)- the fresher the better 3/4 t citric acid double strength rennet salt unclorinated water a small amount of heavy cream equipment: 2 pots (one that fits inside the other) thermometer slotted spoon colander and large bowl clean rubber gloves medium glass or plastic container to chill cheese measuring cups and spoons
