What could be more delicious than your own still-warm, hand-pulled mozzarella? We think nothing! In this class we’ll waste no time, jumping right in to heat up fresh milk and turn it into that luscious miracle that is fresh mozzarella. Instructor Nicole Easterday, Founder of FARMcurious, will walk you through the entire process, sharing tips and tricks along to way to avoid the most common pitfalls of this finicky cheese.
During lulls while we wait for the magic to happen, you’ll learn some history of cheesemaking, important facts about milk quality and differences as well as the complex chemistry behind cheesemaking, all covered in a fun, easy to understand format. In the end, each student will have the chance to stretch their own fresh mozzarella and shape it however they like. You’ll go home with a small ball of the fresh mozzarella you made (unless you eat it all – we won’t judge!) and the knowledge to do it all again with confidence at home.
Supplies Required: Nothing is required but you have the option of purchasing a home cheese-making kit at the reduced price of $20 (normally $25) to get you started at home. The kit includes all the ingredients you need (except milk) in enough quantity to make forty batches at home!! We also recommend you bring a jar or other container if you’d like to take home some leftover whey – we give some ideas for its use here. Feel free to BYOB.
Date & Time: February 17, 2013 3-5:30pm
Limit: 16 people
Location: This class is held 1460 Clayton St at 17th in Upper Castro. Public transportation is available via the 33 or 37 bus. Ample street parking is also available.
Cancellation Policy: Because our classes do tend to sell out we ask that you please give notice 48 hours advance if you are for some reason unable to make it to this class. With a 48-hour notice we will try to fill your spot. Because we buy supplies such as milk and other ingredients in advance, this class is non-refundable. However, we will reach out to you if we have short-notice cancellations in future classes that you may be able to join.
Sunday, February 17, 2013 from 3:00 PM to 5:30 PM