17 May Aiyah Geier
Making fresh mozzarella, ricotta and burrata
For our class, please bring 1/2 gallon of milk (not ultra pasteurized) the best brand you can find! I like Strauss milk available in some parts of Oregon and California. Also, you will need a couple of tablespoons of powdered citric acid (available at many places that carry bulk goods), Double strength liquid rennet (available at cheesemaking.com), cream, herbs (fresh basil is nice!) and salt. Please also have available 2 pots that one will fit in the other to create a double boiler, a slotted spoon, food thermometer, colander, rubber gloves, measuring cups and spoons, a butter knife and a large bowl.