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Make Your Own Mozzarella & Ricotta

£185.00

Try turning your hand to making your very own mozzarella and ricotta cheese on this one-day course, ideal for Italian cheese lovers.

Guided by our tutor Paul Thomas, cheesemaking instructor, dairy consultant and author of Home-made Cheese: Artisan Cheesemaking Made Simple, you’ll gain the skills, knowledge and confidence to produce these speciality Italian cheeses from scratch.

During the course, you will:

  • Explore the importance of milk composition
  • Learn the differences between raw and pasteurised milk
  • Discuss the role of rennets and starters.

You’ll also be given plenty of opportunity to get hands-on, making mozzarella and ricotta cheeses you can take home and enjoy at the end of the day. No prior cheesemaking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make artisan cheese.

Please note, raw milk and animal rennet are used to produce cheese on this course. Vegetable-based rennet can be used if required.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Dates

Thu 14th Nov 2019

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £185.00

Subjects: Cheesemaking

Teachers

Paul Thomas

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