We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
European Style Yogurt
Crème Fraîche
Cultured Butter
Buttermilk Ricotta

Shopping List:

Dairy:
– whole milk, the fresher the better
– heavy cream, the fresher the better
– yogurt or cultured buttermilk (to add your cream to culture before class)
– yogurt (for the day of class)
– cultured buttermilk (for the day of class)

Dry Goods / Pantry:
– Fine sea salt, for seasoning to taste (for the butter)
– Kosher salt, for season to taste (for the ricotta)
– Cheesecloth (for straining your butter and cheese)
– A loaf of sourdough or scones, to sample dairy with (optional)

Produce:
– A small handful of fresh herbs and edible flowers to add your butter (optional)

Please note: you don’t want to buy any dairy for this class that says “ultra pasteurized” on the label. Most dairy will just be pasteurized and that is fine. If you wish to use and can find raw milk that would be a wonderful addition.

Equipment List:
– 4-quart heavy-bottomed pot or dutch oven with lid (for the yogurt)
– A separate heavy bottom pot or dutch oven (for the ricotta)
– Digital thermometer
– Liquid measuring cup
– Fine-mesh sieve or strainer
– A bowl or (preferred) a clean quart glass mason jar with cloth or cheesecloth to cover (to culture your cream before class)
– Food processor for the butter (optional)
– A mason jar with clean rust free lid to use to shake butter (if you don’t have a food processor)
– parchment paper (optional)
– Fine flour sack towel (optional)
– Bowls
– Wooden Spoon
– Jar or containers to put your diary into when completed (butter, creme fraiche, yogurt, ricotta, & extra buttermilk)

 

 

Dairy Farms (that Renee loves): 

Here are some farms in the Seattle area that I often buy from. A lot of these products can be found at PCC Markets, Seattle area Co-ops, Ballard Market, and Central Market – as well as Marlene’s Market if you are in the Tacoma area. 

Golden Glen Creamery, Bow, WA

Dungeness Valley Creamery, Sequim, WA

Twin Brook Creamery, Lynden, WA

Pure Eire Dairy, Othello, WA

Milk from Samish Bay Cheese*, Bow, WA

         *This is my all-time favorite milk and also my favorite yogurt (the Greek!) to use as a starter culture.  You can find Samish Bay Cheese at the University Farmers Market, among other places like PCC.