Cheesemaking Class Ingredients and Supplies

Ingredients

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

Supplies

mixing bowls

spatulas, spoons, etc

measuring cups and spoons

cheesecloth

fine mesh strainers

large frying pan

stock pots

9x13 casserole dish

half sheet pan

digital thermometer