Making Soft Cheeses
Ricotta, mozzarella, and queso fresco (a kind of cream cheese) are all easily produced in the home kitchen. When they are fresh made they are delicious and useful in so many dishes. We will use whole milk to make big batches of cheese so students will have plenty to take home and enjoy. And during class we’ll make something cheesy and delicious to enjoy on the spot. Register & pay online.

February 20
Fee: $40
3 hrs Section #35643 BCCC Building 8, Room 830

For more information or to register, please contact:
Continuing Education Registration & Records Clerk
Phone: 252-940-6375