Aiyah Geier
Making fresh mozzerella & ricotta

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.

@aiyahrebecca

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