Led by Anna Barnes
Wednesday, Mar 16th, 6-8:30pm
$15 owner/ $20 non-owner
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In this class, we’ll be making yogurt, ricotta, and mozzarella using techniques of basic cheese making. We’ll cover forming curd with heat, acid, and vegetable rennet, and inoculating milk with cultures.
teacher: Anna Barnes is a frequent CGFC instructor, teaching canning, cheesemaking, yogurt, and tofu making. She also authored Local 365, a bi-weekly column on locally grown and foraged foods for Smile Politely.
type of class: Hands-on cooking