Fresh Mozzarella and Ricotta
Mild and milky, smooth and silky: any way you stretch it, we love fresh mozzarella! And in this hands-on crash course we'll teach you 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. 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.
Then we'll all roll up our sleeves to turn curds into the beautiful balls that we know as fresh mozzarella. Chef Thompson will lead a hands-on demonstration of rolling the cheese into pinwheels to serve as mouthwatering appetizers to your friends and family..
If you've ever wondered how to make your own Ricotta cheese to top on a beautiful slice of toasted bread (with figs and honey...yum!!) or fill your handmade Ravioli, Chef Thompson will take you through the process of making this staple cheese from scratch. Learn how to separate out the whey using just a cheese cloth and a strainer, which is so easy to replicate at home!
During class, you’ll get to sample these cheeses with seasonal accompaniments & even make your own to take home with you.
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 arrive 15 minutes early to check in and get settled, wearing your mask. Aprons, gloves, and sanitation stations will be provided for all guests.
Chef John has maintained Executive Chef positions in country clubs, resorts and restaurants all over the United States. He spent several years as a Culinary Instructor teaching his students everything from basic kitchen skills to Regional & International Cuisines. While working in Minneapolis, he was invited to the White House as a guest chef to contribute to Michelle Obama's national campaign against childhood obesity. Chef John now owns a hospitality service company Twenty-four Sixty-eight Culinary based in Seattle. When he is not teaching or serving delicious cuisine he enjoys hiking, fishing, and of course recipe development.
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