Cheesemaking Class Ingredients and Supplies


2 gallons whole milk (pasteurized, not ultra-pasteurized)
1 pound shredded mozzarella cheese (in addition to the cheese we'll make in class)
1 pound wavy lasagna noodles (Barilla, De Cecco, etc)
olive oil
balsamic vinegar
1 bunch fresh basil 
1 pound fresh ripe roma or cherry tomatoes
1 pound firm tofu
10 ounces frozen spinach, thawed
2 cups grated parmesan or romano cheese
28 ounce can crushed tomatoes
2 cloves garlic
crushed red pepper flakes
dried parsley flakes
salt and pepper
1 long baguette

cottage cheese
1 pound fresh mozzarella


mixing bowls
spatulas, spoons, etc
measuring cups and spoons
fine mesh strainers
large frying pan
stock pots
9x13 casserole dish
half sheet pan
digital thermometer