Cottage Cheese & Mascarpone Class | Make It from Scratch

There's a big difference between the cottage cheese sitting in your fridge right now and the kind you make yourself. Fresh, creamy, and made with good milk — homemade cottage cheese is genuinely worth eating on its own. And mascarpone? Once you make it from scratch, you'll wonder why you ever bought the little tub.

In this hands-on class, you'll:

• Learn exactly how fresh cottage cheese comes together — step by step, no guessing
• Understand why milk quality and temperature matter and how to get consistent results
• Make mascarpone from scratch and see just how simple the process actually is
• Taste both cheeses fresh and talk through how to use them at home
• Walk away with the confidence to make either one on your own anytime

This class is a natural next step if you've taken our Mozzarella or Ricotta class — and a great starting point if you haven't. If you're someone who pays attention to protein, fresh cottage cheese is one of the most practical things you can learn to make. No fillers, no additives, just real ingredients you control.

Aprons on, come ready to taste. 🧀

⚠️ Allergen note: This class contains dairy.