Fresh burrata and mozzarella can be notoriously fussy to make. Cheesemaking teacher Kirstin Jackson will guide you along the fun process of stretching bocconcini, ovolini, and their cream-filled cousin, burrata. We'll start with a mozzarella and burrata cheese tasting, then jump into making it ourselves. You'll learn the basics of cheesemaking science, which ingredients to use and why, the ins and outs of stretching cheese curd, and get advice on some simple ways to eat your newest cheese creation.

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