We offer private and public cheesemaking demos and classes, led by Claudia Lucero, cheesemaker and founder of Urban Cheesecraft. Please feel free to contact us if you have a specific request for your business or group.
Most private classes take between 45 minutes - 1.5 hours but can be customized for your event and budget. We even host 3-4 hour parties!
Easy Mozzarella Class
What makes it so quick and easy? We use citric acid to acidify the milk and demonstrate the microwave curd heating and stretching technique- this allows you to have succulent melty mozzarella in under an hour! The hot whey method of stretching can also be shown. This class is a crowd pleaser to say the least. If there is a little more time, a hands on class in which students get to stretch the curd and shape mozzarella balls themselves is always great fun (if a little messy!).
Paneer and Queso Blanco Class
Versions of farmers' cheeses like paneer and queso blanco are widely used around the world. These easy to make cheeses soak up spices and sauces and since they don't melt, you can use them as a meal's main protein. You can sauté, broil, simmer or even grill them. We make the cheeses and turn them into cheese-based sausage crumbles, scrambled eggs and chorizo.
Goat Cheeses: Firm and Soft Chèvre Class
Create your own homemade chèvre varieties! Goat cheese, or 'shev' as it is pronounced in French, can be tangy, smooth, pungent, mild, firm and even crumbly. Learn where to buy goat milk locally, how to make two varieties and how to customize them by incorporating herbs, peppercorns and other spices into your beautiful homemade wheels and logs. We can make acid-coagulated cheeses as well as cultured cheeses.
Yogurt Cream Cheese (Labneh) Class
Yogurt cream cheese, or Labneh as it is often called, is a simple but delicious tangy cream cheese made from drained and salted yogurt. Yogurt itself is easy to make so in this class we learn to make both from scratch. Although Labneh is easy to make, the draining process that creates mouthwatering flavor and texture takes 1-2 days so you will continue the process at home.
Feta Class
Feta is traditionally made from sheep's milk but a common alternative—especially in the U.S.—is made with cow or goat's milk. I demonstrate the feta-making process which then requires an additional week to salt cure. Feta is a simple and delicious cheese to make, and our method requires just a short wait.
Burrata Class
Burrata is like a hybrid between mozzarella and ricotta. We take mozzarella curd and stretch it into a pouch, then fill that pouch with curd and cream. The result is decadent and worth the extra step!
Send us a message for more information and scheduling.