Homemade Mozzarella

Tuesday, October 26, 2021 6:00pm to 8:15pm
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Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Member Price: 
8 slots available

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here

In this hands-on, online cheesemaking course, each participant will make a pound of fresh mozzarella in their own kitchen! Though a fresh, simple cheese, mozzarella can be notoriously fussy to make. Cheesemaking teacher Kirstin Jackson will show you the tricks to mastering mozzarella at home, and guide you along the fun process of stretching bocconcini and ovolini. You'll learn the basics of cheesemaking science, which ingredients to use and why, the history and culture of mozzarella, the ins and outs of stretching cheese curd, and get advice on some simple ways to eat your newest cheese creation.

Attention: this class requires specialized ingredients and equipment. You must buy small amounts rennet and citric acid at least a week ahead to ensure that you have what you need in time for the class. Kirstin recommends buying from these links so students are all working from the same ingredients during class. Other ingredients, like unhomogenized milk, may be found easily at your local grocery store like Bi-Rite Market or Berkeley Bowl.



One pound of amazing fresh mozzarella

We recommend that you have dinner prepared before class. We will not be making a dinner entree during this class.


Equipment and Ingredient List for this class linked here - please check before purchasing a ticket for the class

This menu contains the following common allergens: dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


Author of It’s Not You, it’s Brie: Unwrapping America’s Unique Culture of Cheese, Kirstin Jackson is a cheesemaking teacher, wine and cheese educator, and writer. She loves teaching people how to make ricotta and creamy burrata pillows as much as she adores pairing her new favorite local cheese with wine. She blames her parents who took her on trips to the California dairy country at a very young age for feeding her current obsession.

Photo by Kirstin Jackson