This is a Make & Take class. The DIY class format is designed for you to bring home packaged and prepared food.
Believe it or not, homemade cheese is absolutely doable in your own home kitchen. This Make and Take class will show you how to transform curds into cheese, guiding you through the simple steps of stretching those curds into creamy, fresh mozzarella and luxurious burrata. You’ll also use the remaining whey and “re-cook” it (a.k.a. ricotta) to transform it into homemade ricotta cheese. Not only will you have cheese to take home, but you’ll also use the cheese in several dishes you make in class.
Menu: Fresh Pulled Mozzarella, Fresh Burrata, Fresh Ricotta Cheese, Winter Farro Salad with Fresh Mozzarella and Roasted Vegetables, Mozzarella and Prosciutto Flatbread, Mozzarella in Carrozza, Pasta with Roasted Eggplant and Ricotta, and Lemon Ricotta Fritters.
Sunday, March 10, 2013 from 10:00 AM to 3:00 PM