Curd Nerds: The Art of Making Fresh Mozzarella

This class has passed
This class has passed

What’s it all about?

Ever wondered how different cheeses are made? Making fresh cheese is actually pretty simple. You only need a few special bits of equipment and ingredients, all of which will be discussed in this very class.

It doesn’t take that long either. As you’ll discover, you can make mozzarella ready in time for your pizza dinner!

What will we cover?

This workshop will go over the steps of making mozzarella from scratch. We will discuss what kind of milk to use, the ingredients added to the milk to make it set into curd and how to stretch the curd to form the characteristic elasticity of mozzarella. Best of all we will be doing a demo in the class and will even get to taste what we have made!

Who will be teaching?

JacJacqueline Bender is a self-taught cheesemaker. She makes a range of fresh, soft and semi-hard cheeses at her home, such as blues, surface ripened cheeses, halloumi, feta and of course mozzarella. She loves to spread the word that it’s possible to make great tasting cheese from store bought milk and a DIY “cheese cave” (ice-box), which she uses to age blues and camemberts in her kitchen.

Jacqueline teaches more advanced cheesemaking courses at Bee Sustainable in Brunswick East. She is also a bit of a sustainability all-rounder and writes about cheesemaking, keeping bees, brewing and baking on her blog – DIY Feast.