Ricotta and ricotta salata would have to be the easiest cheese to make! The method and technique for these cheeses are as simple as the ingredients themselves – no specialist equipment or ingredients are needed.
After just one hour with us in our teaching kitchen, you will walk away not only knowing how to make your own ricotta at home, but also confident in how you can use it in a number of delicious dishes, sweet and savoury.
Ricotta salata, which is also known as “poor man’s parmesan”, is just as simple to make as standard ricotta. Its added advantage is that it improves as it ages, and can be stored for up to seven weeks. Use it just like you would any parmesan for its powerful salty flavour: grated over pasta, in pizzas or on toasties.
Here at the Cheesemaking Workshop, we see ricotta and ricotta salata as the “gateway cheeses” to all the others you can learn as a home cheesemaker. Once you grasp the basic method and alchemy and make your first batch of fresh, steaming, dreamy ricotta you’ll be hungry to learn more – and moving on to other cheeses will be simple.
The other benefit of ricotta is that it can be made with any type of animal milk: cow, goat, sheep, buffalo. The cow’s milk can be the normal fresh stuff you’d have in your fridge, or UHT. Making ricotta is also a great way to use up milk that is coming to its use by date, and avoid waste in your home kitchen.
Each of our workshops are designed to take the mystery out of cheese making, breaking it down into something that is so simple you will be able to reproduce in your own kitchen. This is a 100% hands on workshop where you will make the cheese.
The Cheesemaking workshop is not only an educational cheese making facility it is also a one stop cheese making supply store an online store and a big cheese deli. Whether you would like to learn to make you own cheese or would just like to purchase a ready made cheese. The Cheesemaking workshop has something for all cheese lovers.