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Join our curds and whey expert Jacqueline Bender as she demystifies the art of making two of Italy’s most beloved cheeses.

What you will learn:

  • How to coagulate milk with acid and rennet
  • Drain curds from whey
  • Stretch and shape mozzarella
  • Make two types of ricotta: whole milk and whey ricotta

We will make mozzarella and ricotta from bio-dynamic milk (or organic if unavailable) to be eaten at the conclusion of the class. Ricotta will be made from whole milk (paneer style) and whey, which we will roll in home-made dukkah (chopped nuts and spices).

The class also includes a discount of 20% on any kit or cheesemaking items you may purchase on the day.

Making ricottaJacqueline makes fresh goat’s cheese weekly at the farm where she lives and works. She also makes alpine-style hard cheeses and mould-ripened stinky cheeses from cow’s milk. Cheesemaking is an integral part of her self-sufficient lifestyle, which includes keeping bees, chickens and small-goods processing. She has been educating cheesemakers for over 3 years.

The workshop is $90 (inc. GST) and  includes:

  • Recipes and the essential techniques of cheesemaking
  • A tasting of the cheeses made, plus other cheeses at the conclusion of the workshop (a small cheese party)
  • Notes about the major steps of cheesemaking and resources for quality milk and supplies
  • A 20% discount on cheesemaking kits and equipment purchased in conjunction with the workshop

Cutting mozzarella

Participants will be limited to 8 to maintain an informal interactive format.