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Half Day Cheese Making

HALF DAY COURSE (9:30am - 12:00pm / 2:00pm - 4:30pm)

Only £65.00 per person inc. VAT

On this half day cheese making course you’ll be making two finished cheeses that you will be able to take home and consume that day!

Creamy Ricotta and multi-layered balls of Mozzarella are easily within your reach. Using the finest quality, easily sourced ingredients you’ll be making rich creamy curds using local vinegar and vegetarian rennet (it’s more stable and, of course, ideal for vegetarians).

You’ll then strain the curds to make the two very different cheeses.

As the ricotta drains, you’ll cook and massage the mozzarella curds, folding them in your hands until you achieve that all-important multi-layered stretchy cheese. Once formed, you’ll pop the mozzarella balls into a brine bath for a few minutes.

Having made perfect mozzarella balls, you’ll finish off the ricotta which by now will have firmed up in its cheese basket.

So, at the end of the course you will have two professional quality cheeses to take home and share with family and friends!

Techniques learnt:

  • Selecting the right ingredients (milk; rennet; vinegar, etc)
  • Heating the milk to the correct temperature
  • Adding rennet and vinegar so as to obtain a good yield
  • Cutting the curds
  • Straining and draining the curd
  • Cooking curd for mozzarella
  • Massaging and folding mozzarella curd
  • Brining
  • Storing
  • These are examples of the kind of dishes you could be making:

    • Ricotta & Mozzarella

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