Discover how easy it is to make halloumi and ricotta cheeses from scratch. You'll make the cheese and get to take it home too! All ingredients provided.
By the end of the workshop, you'll be able to:
- Make halloumi and ricotta at home
- Use equipment from your own kitchen and/or know where to source it from
- Practise good hygiene and sanitation when making cheese at home
- Describe different types of milk (store-bought versus raw)
All ingredients are provided (vegetarian rennet is used) as are recipes and detailed handouts to take away with you. Bring an apron, dishcloth, 3 or 4 teatowels, a pen to take notes, a 2 litre container and plastic sealable food bags to take your cheese home.
Presenter: Alexis Murti