Fresh Mozzarella
The first time you stretch mozzarella it feels like pure magic. Learn the milk that matters, how to set a clean curd, and how to heat and stretch it into glossy, fresh cheese for pizza night.
In this class
What you will learn
The right milk
Why un-homogenised milk sets a firm curd and homogenised milk never will: homogenising breaks the fat into pieces too small for the curd to knit together. We show you exactly what to look for on the label.
Set the curd
Citric acid, rennet and the clean break, with your thermometer as the guide.
The stretch
Heat and gently stretch the curd into shiny, stretchy mozzarella.
Shape and brine
Form balls and bocconcini, then salt and store them so they taste their best.
Choose your format
Three ways to take this class
A live session with the chef and a small group. Cook along in real time and ask anything. Recording added to your library afterwards. Next live date: Wednesday 12 August. You will need cheese-making basics like rennet and citric acid, our Cheese Making Kit is coming to the shop soon, plus your own milk, ideally a high-quality un-homogenised Jersey milk.
- Ingredient and prep guide sent ahead
- Real-time feedback as you cook
- Friendly time-zone scheduling
- Keep the recording
Short step-by-step videos you can start tonight and re-watch forever. Learn at your own speed, pause and rewind any time.
- Watch on any device, any time
- Printable recipe and shopping list
- Lifetime access
- Upgrade to a live class any time
The full hands-on experience in a real Fleurieu kitchen, with a shared meal at the end. Next on the Fleurieu: Saturday 1 August at Cut Hill Distillery. Dates, venues and prices are on our main site.
- Small group in a real kitchen
- A sit-down meal included
- Choose your venue and date
The lessons
Inside the self-paced course
- 1
Welcome and the all-important milk
- 2
Citric acid and warming the milk
- 3
Adding rennet and the clean break
- 4
Cutting and heating the curd
- 5
The stretch and shaping
- 6
Salting, brining and storing
Good to know
Fresh Mozzarella questions
What milk should I use?
A high-quality unhomogenised Jersey milk gives the best curd and yield, because it is richer in fat and protein. Full-cream, un-homogenised, pasteurised milk is what you want: homogenising breaks the fat into pieces too small for the curd to knit together, so homogenised milk will never set properly. Oomi lists tested milks across Australia and is a good place to start.
Do I need special equipment?
The Cheese Pack we sell has the rennet, citric acid, thermometer and cheese cloth, so all you add is a pot and your milk. You can also get the pack from Fleurieu Food and Wine.
How long does it keep?
Fresh mozzarella is best the day you make it, or within two to three days kept cold in brine.
Is it hard to make?
It is one of the quicker cheeses, but the stretch takes a feel for temperature, which is exactly what we teach. Very satisfying once it clicks, and we guide you through every step.
Ready to stretch?
Pick your format and get cooking. You will keep the videos either way.