Ricotta Cheese and Pasta Making Class: List of Supplies

List of supplies:

• Desktop or Mobile Device
• Stable Wi-Fi and Internet connection
• 1 Quart or 1 Liter High-Quality Whole Milk. Please do not get ultra-pasteurized or
  cream-top milk. If you need to, you can use 2% but the ricotta will not be as good – it
  will be more grainy and not as creamy,
• Microwave Oven –OR- a Double-Boiler AND Instant-Read Thermometer on
  traditional stove top If you are using a standard microwave you don’t need a
  thermometer or double-boiler.
• White (distilled) vinegar or cider vinegar (you can also use plain rice vinegar). We will
  use a total of 4 tablespoons of vinegar in this experience. NOTE: Do not use
  balsamic vinegar, any kind of vinegar that starts with the word “wine”, vinegar with
  honey in it, or seasoned rice vinegar. If you cannot source any of the acceptable
  vinegars, you may try to use fresh, strained lemon juice, but be ready with some
  extra.
• Table Salt, Sea Salt, or Sel Gris (gray salt)
• Microwave-safe measuring cup; or microwave-safe bowl and separate measuring cup.
• Very fine-mesh sieve, or colander lined with cheesecloth or a coffee filter, or a
  yogurt strainer.
• Measuring spoons (need a tablespoon)
• Spreading Knife
• Medium Width Sharp Knife
• Slices of Rustic Bread or French Bread, and a way to toast it. If you don’t have
  bread you can use crackers.
  Don’t freak out over the following list — You only need a couple of complimentary flavors of things. Here are some ideas:
  • Small bits of intensely flavored things for toppings such as very ripe fruit or dried
    fruits, citrus zests, sun-dried tomatoes cut into very small pieces, toasted nuts or
    seeds, fresh herbs, smoked or other unusual salt, prosciutto, salami, or other
    charcuterie, or smoked fish or meats. Honey and/or Olive Oil
• 1 cup bleached or unbleached flour (or semolina flour, if available)
• A large pot of boiling water salted with at least 1 tablespoon of salt. No oil! Have
  this ready on the stove set to very low when the experience begins.
• A colander to drain the pasta.
• A wire whisk
• Freshly ground black pepper, i.e. a peppermill with peppercorns.
• Pecorino Romano Cheese (preferably) or some good grated Parmesan cheese or
  other highly flavored, dry grated cheese, like extra-sharp cheddar cheese.
• Medium or smallish mixing bowls and spoons.
• Plates and bowls for eating.
• A glass of white wine! Optional but nice to have to drink along with us all.
• Charcuterie, or smoked fish or meats. Honey and/or Olive Oil
• A large pot of boiling water salted with at least 1 tablespoon of salt. No oil! Have
  this ready on the stove set to very low when the experience begins.
• A colander to drain the pasta.
• A wire whisk
• Freshly ground black pepper, i.e. a pepper mill with peppercorns.
• Pecorino Romano Cheese (preferably), or some good grated Parmesan cheese. A
  other highly flavored, dry grated cheese, like extra-sharp cheddar cheese may also be used.
• Medium or smallish mixing bowls and spoons.
• Plates and bowls for eating.
• A glass of white wine! Optional but nice to have to drink along with us all.