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January 9, 2022 10:30 AM
45 minute break from 11:00am MT to 11:45am MT
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join our Cheese Making expert Aditya Raghavan and learn how to make your own fresh Mozzarella, at home. In the first half-hour of Addie's virtual cheese-making class you'll heat your milk and add your rennet, then we'll take a 45 minute coffee break before we reconvene to continue with the cheese-making process. While you make your cheese, you'll also learn to prep and prepare a delicious Panzanella, with sourdough and veggies tossed with torn mozzarella - you can cook along with store-bought cheese, or make your Panzanella after the class once your own mozzarella is ready to serve!
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Ingredients Mozzarella: 4 litres whole (3.25 to 3.5%) organic, unhomogenized milk, yogurt (organic with live cultures), citric acid, rennet
Ingredients Panzanella: stale bread (sourdough), cherry tomatoes, cucumber, fennel bulb, sweet bell pepper, fresh mozzarella, anchovies (optional), capers,
fresh basil, arugula (optional), extra-virgin olive oil, balsamic vinegar
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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