Fun class with a great group of people and teacher but... 1. Burrata is not made in this class despite the description saying so. 2. Our mozzarella did not turn out like it should have. 4 of 5 groups had the same experience. This could have stemmed from all different ingredients (and equipment) across the groups, which indicates to me that this class was not made as fool proof as possible. I did not walk away feeling like I was anymore knowledgable about mozzarella.
This class was great in concept and was fun due to the others who attended. However, the instructor seemed unprepared for the class. Everyone was using different milk (pasteurized/unpasteurized, whole/skim, etc.). This led to everyone having a different and inconsistent result. On top of that, the enzymes we used were expired and when people asked why products looked different, the teacher explained it was due to the age of the milk (with some milk being old). In general, this class would have been better if that instructor had purchased all of the same, high quality product for everyone in the class. Also, when we signed up for the class it indicated we would be making buratta, which did not happen.
James is great!