In this 3 hour class, participants will make delicious ricotta and soft, creamy mozzarella cheese and use the mozzarella to bake a pizza. Julie Kamin-Martin, owner of Oly-Cultures, will discuss which milk is best, which temperatures to use, and which containers work best. She will also cover acidification of the milk proteins, proper methods for kneading, how to store freshly made cheese, and give suggestions for serving your homemade cheeses. The final stage of class will be cooking (and eating!) a pizza with the mozzarella & ricotta. This is a great class for couples or parent/child duos (please register each participant).