Event

Mozzarella & Ricotta Cheese

In this two hour class, participants will learn how to create both a delicious mozzarella and ricotta cheese. Julie will demonstrate the process from start to finish. Students will learn what milk is best to use, the best temperatures, and the proper container to use for cheese making. Students will also learn about the acidification of the milk proteins, creation of the curds and whey, the proper method for kneading, how to store freshly made cheese and a variety of suggestions and ideas for serving your freshly made mozzarella and ricotta cheese. At the end of the class, students will be invited to enjoy the freshly made cheeses.

About the Instructor:

Julie is the owner and founder of Oly-Cultures. She has been making kombucha, milk kefir and water kefir for her family and friends for several years. OLY-CULTURES company was started in order to provide people with the information and starter kits to make their own fermented products at home. Julie also teaches a variety of cooking classes on each of her products, sharing what has worked for her over the years. Julie also teaches classes on other fermented foods, such as kimchi, sauerkraut, beet kvass, catsup, mustard and vinegar. Being a native of the Pacific Northwest Julie actively gathers and harvests many of the raw foods native to the area which she incorporates into her dishes and soaps.