Cheese-Making: Ricotta & Mozzarella
Comm Ed - Culinary | This program is completed
Ooey, gooey melted cheese! Whether on a pizza, or oozing out of a big slice of lasagna, who doesn’t love cheese? But we’ve all discovered that not all cheeses are created equally, and who can pronounce some of the ingredients in store-bought cheeses?
Not only is making your own cheese a very satisfying activity, you control the ingredients. Have kids? This is a great project to do with them! You're spending time together making memories that they will share with their children.
In this class, Chef Lance will guide you through the simple steps to make fresh ricotta and mozzarella that you can take home to share with family and friends.
- Age Requirements: Ages 14 and up. Kids between the ages of 10-13 may enroll with a registered adult.
Dietary Requests or Questions? Please e-mail kgustafson@uaptc.edu
Interested in a similar class for your next private event? UA-PTC Community Education offers completely customizable classes and training for individuals, parties, groups, businesses, and industries of all sizes and disciplines. Please e-mail kgustafson@uaptc.edu for more information.
Community Education Cancellation Policy: A full refund will be issued if registration is canceled at least 7 days prior to the start of class. Cancellations made less than 7 days from the class date, will not receive a refund unless the class spot can be sold. In the chance that UA-PTC must cancel a class, registrants will have the choice of receiving a full refund or transferring to another Community Education class.
Lance Curtis
Chef Lance has loved cooking since watching his father cook breakfast on Saturday mornings. His mother taught him canning while making wild muscadine jelly. He is currently a culinary instructor at UAPTC Culinary Arts and Hospitality Institute and formerly the Executive Chef at The Red Apple Inn and Country Club. A previous career moved him to Louisiana for three years where he fell in love with eating, and cooking, Louisiana Cuisine.