Mozzarella & Ricotta
$165 per person
About This Class
Believe it or not, homemade cheese is absolutely doable in your own home kitchen. This class will show you how to transform cream-topped Straus milk into curds, then 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 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 prepared as a group in class.
Pressed Ricotta with Olives, Toasted Baguettes with Fresh Warm Burrata, Caprese with Fresh Basil, Tomatoes, and Fresh Pulled Mozzarella, Eggplant with Hand Crafted Ricotta Gnocchi, and Fresh Whipped Ricotta with Berries
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Prior to founding SFCS, Jodi Liano spent 15 years as an instructor at Tante Marie’s Cooking School in San Francisco. She is also a veteran of food media with experience ranging from working the kitchens of the Food Network in New York to recipe development for Bon Appétit magazine to writing multiple cookbooks for Williams-Sonoma, including the popular Cooking from the Farmer’s Market.