RICOTTA & CULTURED BUTTER MAKING

In this online workshop we’ll be demonstrating how to make a simple fresh ricotta cheese and the most flavorful, cultured butter at home with very few ingredients!

What you’ll learn:

• How to transform whole milk and fresh cream into cheese and butter
• Which tools you need for success
• What ingredients work best

What you’ll need to make Ricotta with us:

• 1/2 gallon of whole milk - avoid UHT (ultra-high temperature pasteurized) milk. Local Bay Area brands like Strauss, Alexandre and St. Benoit recommended
• Sea salt
• 1/3-1/2 cup lemon juice, white distilled vinegar, or citric acid
• Large 1 gallon stock pot
• Silicone or other heat proof spatula
• Large colander or strainer and a large bowl or pot to strain into
• A couple feet of muslin cloth or a fine woven cheesecloth to line the colander or strainer
• Access to an internet ready computer or tablet

What you’ll need to make Cultured Butter with us:

• 1 pint of heavy / whipping cream
• Buttermilk Starter Culture or 2 tbsp of live, unflavored yogurt or kefir
• 1 quart-sized jar
• Cloth cover

Advance Prep for Cultured Butter:

• 1-2 days before class combine 1 pint of heavy cream with one packet of Buttermilk Starter or 2 tbsp yogurt or kefir in a clean 1-quart jar. Cover jar with a thin cloth and secure with a rubber band. Let ferment at room temperature, out of direct sunlight. Stir 1-2 times a day. Take note, the cream will naturally thicken. This is ok! Keep at room temperature to use in class and have the jar lid handy.

How the online workshop works

• We’ll email you a registration confirmation which includes the Zoom link and password. After the workshop, you’ll receive a pdf copy of the recipes and processes covered in the workshop
• Step-by-step demonstrations
• Q&A

All workshop sales are final. We do not allow recordings.