This picture shows our class. Starting from the lower left and going clockwise: feta, chèvre, ricotta, fromagina, and mozzarella.The ricotta came about pretty quick and caught me unprepared and cameraless.
Mozzarella required heating the milk to a couple different temperatures. Below the milk is sitting in a water bath trying to maintain a constant temperature of 108 °F for 35 minutes.
Mozzarella also needs to be worked. Bits of mozzarella are pulled like taffy and then formed into balls and dropped into a brine solution. This was the hardest recipe because there are several different temperatures that have to be hit and maintained and it also requires the most actual 'hands-on' work. However, this cheese probably turned out the best (I didn't try the ricotta) that day.
Fromagina may sound unfamiliar. It is a cross between Fromage Blanc and Mascarpone developed by Bob & Ricki Carroll of the New England Cheesemaking Supply Company. Ricki Carroll is also the author Home Cheese Making: Recipes for 75 Delicious Cheeses. Fromagina is an easy-to-make, creamy cheese. Here the curd is being ladled into colanders to drain the whey.I think this cheese needed more time to drain than the class allowed.
The most common goat cheese you will find on the supermarket shelves is Chèvre. 'Chèvre' is the French word for goat. This is also a cream cheese which usually comes in vacuum-sealed logs; often combined with herbs, nuts, edible flowers, or fruits like cranberries. Here they are ladling the curd into colanders to drain.Several people declared this cheese 'goaty' though I didn't think it was bad. Pete, the instructor, made several different types of spreads with Chèvre as the base including a chocolate one.