Mozzarella & Ricotta Cheesemaking Workshop

Fresh Italian cheeses made at home.

Over 250 people have attended this class

Description

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

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), 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 equipment you may purchase on the day.

So come and join Jacqueline and learn how quickly and easily you can make some fresh mozzarella and ricotta for dinner.

Jacqueline Bender has been educating cheesemakers for 6 years. She has lived and worked on farms in Victoria where she ran a herd of dairy goats and was responsible for the farm's weekly cheesemaking. Fresh goat's cheese such as feta, halloumi and chevre were the farm's speciality. 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.

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What you will learn

  • How to coagulate milk using acid and rennet
  • How to stretch and shape mozzarella
  • How to make whole milk ricotta

What you will get

  • 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

What to bring

  • All materials provided.

What to wear

Casual

Appropriate for

Everyone, no previous experience required


Bee Sustainable

Vendor since 2015

Bee Sustainable helps people lead a sustainable life. We supply the necessary equipment and requirements to pursue self sufficiency with an emphasis on domestic food production and storage.

Robert, the proprietor of Bee Sustainable, comes from a bee keeping family and has been involved with various aspects of bee keeping over many years. The Bee Sustainable project has been Robert’s passion since he recognised the need for the services and goods now offered through the business.

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5.0 (33 reviews)
Ling Earn
05 March 2020Mozzarella & Ricotta Cheesemaking Workshop
Accessible and easy, and makes a great gift!
Laura
02 March 2020Mozzarella & Ricotta Cheesemaking Workshop
Enjoyable and learnt a lot
Afra
01 March 2020Mozzarella & Ricotta Cheesemaking Workshop
An wonderful 2.5 hours spent in workshop to learn about cheese making in a relaxed and fun atmosphere. Truly enjoyed the content and impressed with how knowledgeable the teacher is.
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Refund Policy

Refunds and Transfer requests incur a $10 administration fee.  

A minimum of 7 days notice is required for refunds and/or transfer requests. Refund and transfer requests with less than 7 days notice (of the scheduled  date) qualify for a 50% refund or credit towards the new date. Cancellations with less than 24 hours notice qualify for a 20% discount on the next booking made.



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Terms & Conditions

Participation in Bee Sustainable's classes and workshops are at your own risk. Whilst we take every precaution to take reasonable care of our customers, we acknowledge that bees and the kitchen environment can pose risk, and your attendence at our classes waives our liability for any injuries that occur.

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