Make Your Own Mozzarella
Mild and milky, smooth and silky: any way you stretch it, we love fresh mozzarella! And in this hands-on crash course you'll learn how to make it at home. First we'll set you straight on coagulation as we tell you how milk turns from fluid to firm curds. Then we'll all roll up our sleeves to turn curds into the beautiful balls that we know as fresh mozzarella. Learn about selecting the right curd, proper water temperature, amount of salt and how to pull/fold to make your own mouth-watering ball of this Italian staple. You’ll get to eat your cheese with some seasonal accompaniments, such as vine ripe tomatoes, fresh basil, and a garlic infused oil.
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).
Please note that class will be hosted in Chef Bernadette's home with ample space to social distance booking parties from one another. Chef Bernadette is also maintaining a sanitized space, for your safety, as per CDC guidelines. Please arrive 15 minutes early to check in and get comfortable, wearing your mask. Guests are welcome to BYOB.
Chef Bernadette is a classically trained chef and has worked in the industry for over 20 years. She has worked with Pappas, ExxonMobil, and taught Culinary School. She is a trained life and business coach with a passion for helping people. She hates blue cheese and loves ice cream.
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