Fresh Mozzarella, Pesto, and so much MORE! - Wednesday March 31Learn ways to broaden mozzarella’s versatility at home.
About this experience
Nothing pairs better than homemade Mozzarella, sun ripened tomatoes, and fresh basil.
In this class we are going to make homemade Mozzarella. We will learn how to use rennet to start the process and how to finish the Mozzarella into a few shapes.
You will learn ways to broaden mozzarella’s versatility at home from enhancing appetizers for dinner parties to using it on pizza’s or flatbreads. I should warn you…once you taste the joy of fresh Mozz….you will never be able to eat anything less.
Mozzarella Prosciutto and Basil Pinwheels on Baguette.
Fresh Basil Pesto
Mozzarella and Caramelized onion Tart with Wine Syrup
Mozzarella, Cucumber, and Tomato Salad
Hands-on with Chef Demonstrations
This class is for age 12 and older.
Chef Jeff Pennypacker