Cheesemaking 101: Making Ricotta and Other Cultured Milk Products
with Meg Wittenmyer
October 13 @ 6:30 pm
, $10 – $20
Cheesemaking is one of the oldest known foods, dating back to when humans first domesticated animals. As an introduction to cultured milk, in this class you will learn what reactions turn milk into cheese, which cultures are used for different kinds of cheeses, and how to make a couple of cheeses in your own kitchen using utensils you likely already have.
We will make homemade ricotta during the class, so if you’d like to play along, have a gallon of raw milk, if possible. If not, just make sure it is not ultra-pasteurized. You will also need:
- a stainless-steel pot large enough to hold the milk;
- a form of acid such as white vinegar, apple cider vinegar, or lemon juice;
- a thermometer;
- a slotted spoon;
- cheesecloth; and
- a colander.
The hope is that you will discover the joys of making your own milk-cultured products and learn a skill that few possess.
The class is expected to be 60-90 minutes long, so bring a beverage of choice and enjoy.
Meg Wittenmyer is a licensed cheesemaker in Wisconsin and former owner and cheesemaker at Bifrost Farms Creamery, a farmstead creamery in Boyceville. Her love of goats led her down this path almost ten years ago. She still maintains a small herd of miniature Nubian dairy goats for their sweet, high butterfat milk.