Bubbles, Burrata and Bocconcini Making
Ripping into an oozy ball of burrata is one of life’s great pleasures. And Rosebery cheesemaker Om Nom wants to teach you how to make it from scratch.
Its series of burrata- and bocconcini-making classes are back after a brief corona-related hiatus.
There’ll be a crash course in cheese theory followed by a demonstration. Then you’ll be heating, stretching, folding and “balling” your way to pillows of burrata and bocconcini – using kitchen equipment most people would have at home. (BYO apron if you’re heading out afterwards.) Plus, sip bottomless bubbles throughout.
Leave with recipes and close to a kilo of cheese – you’ll just need to bring a container to take it home in.
Each class will run for around 90 minutes. And to comply with restrictions, there'll be limits on class numbers, deep cleaning before and after, and sanitiser available for all participants.