Mozzarella course in Hamburg: St. Georg

This is how your mozzarella evening works — step by step towards enjoyment

I welcome my guests with a glass of finely sparkling Secco — a sparkling start to an evening full of taste and craftsmanship. After a brief introduction to safety and fire protection topics, we get started: Together, we pre-acidify Demeter cow's milk and carefully add the Microlab.

As the milk turns into a jelly, we dive into the history of mozzarella: its origins, the different types of milk and the secret behind the perfect consistency. That's when it comes handy — the curd is cut, heated and skimmed into molds.

The highlight: With hot whey, patience and dexterity, you then form your own mozzarella — pulled by hand, kneaded and turned into balls. In an ice-water bath, the cheese gets its final structure.

Finally, enjoy freshly prepared mozzarella, accompanied by crispy baguette, the best olive oil, fresh tomatoes and cucumbers, as well as five other biodynamic wines whose stories I am happy to tell. Of course, exciting non-alcoholic beverage alternatives are also available on request.

And as a sweet treat, I have a delicious mozzarella dessert with fresh fruit for you. Don't worry, no one goes home hungry — I promise.

Look forward to an evening full of enjoyment, fun and genuine crafts.

These courses are ideal for anyone who loves homemade food — from curious foodies to teams looking for a creative, shared experience. Wine lovers, amateur chefs, foodies and people who enjoy creating something genuine with their own hands feel particularly addressed. Whether as a gift, a special event or a joint trip: The courses offer space for exchange, wonder and enjoyable learning — in a relaxed, stylish atmosphere.