Cheesemaking: Mozzarella form A to Z

While there is much delicious mozzarella available in your local grocery store, nothing quite compares to the warm, fresh version. Making mozzarella from scratch requires technique and patience. In this class you’ll learn how to turn fresh cow’s milk into squeaky curds and how to stretch those curds into perfect, round balls of ready-to-eat mozzarella. Led by home cheesemaking guru Mary Karlin, you’ll work in small teams. Every student will go home with a few balls to share or not.