Milk Street Digital Class: Homemade Mozzarella With Louella Hill

Forget that “30-minute miracle” recipe that never seems to make anything other than a big mess. Let’s make the real deal: a semi-cultured mozzarella that can be eaten as curd, stretched into mozzarella forms such as braids or balls or even stuffed into Burrata. Guest chef Louella Hill is the fearless leader of this pre-recorded Zoom cooking class, which will leave you feeling calm and confident as you make homemade mozzarella cheese. Louella’s recipe takes some time – a bit more than 30 minutes – but is consistent, flavorful and so much fun to play with. Note that this recipe has some time sensitivities (it can’t be easily paused) and also works best using fresh, raw, whole cow milk.

​ [/description-break]What’s Included[/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line “Your Cooking School Video is Ready for Download.” Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break]Louella Hill has been involved with cheese for half her life. [/banner_heading]Her journey started on a sheep farm in Tuscany where she made her first wheel of earthy pecorino fresco. From there, she traveled into the Apennine Mountains and learned several aged cheese styles (Fontina, Asiago) as well as stretched curd techniques (Scarmorza). This was only the beginning. For the next several years, Louella made her way through small creameries and dairies in the U.S. and Mexico, gaining knowledge at each step. In 2007 she co-founded what was once Rhode Island’s only cheese manufacturer (Narragansett Creamery). She then moved to the San Francisco Bay Area where she spent years teaching hands-on cheesemaking classes (known as “The Milk Maid”). She wrote a book (“Kitchen Creamery”). She co-founded the League of Urban Cheesemakers. Finally, she moved to the Shenandoah Valley in Virginia where she lives now. She owns and runs Ballerino Creamery, a micro producer that prides itself on unique flavors, gorgeous grassfed milks and beautiful, natural rinds. [/banner-text-break]