Did you know that mozzarella and ricotta cheeses can be made in 30 minutes or less? In this class we will use a gallon of whole milk, some citric acid, and rennet to make mozzarella and ricotta. Instructor Sharon Munyak, owner of the family-owned and operated Hobby Hill Farm, will teach you how to make these cheeses; the difference between home made and store bought will amaze you! The registration deadlines are May 17th and July 12th, but you should register early! Bring an apron and a Tupperware bowl to take home your freshly made cheese.