The School of Artisan Food

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Make Your Own Mozzarella and Ricotta

Turn your hand to making your own Continental and International style fresh cheeses.

Turn your hand to making your very own mozzarella and ricotta cheese on this one day course, ideal for anyone wishing to learn how to make the continental classics at home.

Join our expert tutor Paul Thomas for this practical session to explore these iconic cheeses and learn how they are produced.

Throughout the course you will:

•    Explore the importance of milk composition
•    Learn the difference between raw and pasteurised milk
•    Discuss the role of rennets and starters
•    Produce mozzarella
•    Produce ricotta

At the end of the course you will go home with your very own artisan produced cheeses.

This is an introductory course and prior cheesemaking experience is not necessary.

Raw milk and animal rennet are used to produce cheese on this course.

This course includes light refreshments and informal lunches.

All ingredients, equipment and recipes are provided by the School.

 

 

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