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 current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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.