Cheesemaking - Mozzarella, Mascarpone and Yoghurt

You'll also walk away with your own mozzarella to eat and yoghurt to keep warm and then enjoy the following day.

By the end of the workshop, you'll be able to:
- Make mozzarella, mascarpone and yoghurt at home
- Use equipment from your own kitchen and/or know where to source it from
- Describe different types of milk (raw vs store-bought)
- Describe differences between pasteurisation and homogenisation
- Practise good hygiene and sanitation when making cheese at home

All ingredients are provided as are recipes and detailed handouts to take away with you. Bring an apron, a dishcloth, 3 or 4 tea towels, a pen to take notes and a 2-litre container and plastic resealable food bags to take your cheese home.