Thank you so much for your purchase of our Virtual Mozzarella Class - we're excited to share our passion with you! Click here to learn more about Caputo Brothers Creamery, and how we make our cheeses! 

Before we get started, be sure to reference the flyer that was enclosed with your kit, so that you have all of the necessary tools to stretch along with us.  Take note that for best results, you should stretch your curd within 24 hours of receiving it.  Why? Our curds are a naturally fermented product, a process that we pause by freezing the curd.  Once thawed, the fermentation process continues and changes the makeup of the curd's proteins.  So it's best stretched as soon as possible or within 24 hours.  The curd will still be good after that for melting on a pizza or baking in lasagna, it just won't have optimal results for stretching. 

Owner Rynn Caputo will lead you through two stretching demonstrations before we finish with a 'stretchalong' at the end.  When we are done, you'll have the freshest, most delicious mozzarella you've ever tasted!

Buon Appetito and happy stretching!

For troubleshooting tips & FAQs, see the section at the bottom of the page.  If we've made you a stretching pro and want to order more curd, use coupon code VIRTUAL20 for 20% off!

Click the Play Now button below to start your class!


How soon do I need to watch the video and use my kit?  For best results, curd should be stretched within 24 hours of receiving your kit (please refrigerate the curd as soon as you receive it). We ship the kits in a way that the curd (usually sold frozen), arrives to you thawed and ready to stretch.  As this is a naturally fermented product, once thawed, that fermentation process continues and could alter the outcome of your stretching if you wait more than 24 hours.

How long will the finished mozzarella be good for/how do I store it?  Fresh mozzarella is best enjoyed the day it’s made!  You can store it in water for up to 24 hours, where it will be fantastic in all fresh applications like Caprese Salad.  After the 24 hours, remove it from the water and wrap tightly in plastic - the cheese will dry out a little, but at that point would be perfect for pizza, grilled cheese, or baked into a pasta dish like lasagna!

What is curd?  Curd is the very early stage of any cheese - the solids remaining after whey is removed from the naturally fermented, coagulated milk.  To turn the curds into mozzarella (which you’ll see in the video), you simply add hot water (and salt for flavor) to meld the curds together into a smooth finished product.

What does ‘cultured’ mean?  This means we make our cheeses in the traditional way, using cultures - or bacteria - and rennet to start a natural fermentation process. This is different from the many industrial cheesemakers who use vinegar or citric acid to acidify the milk prior to coagulation and mimic fermentation (thereby leaving a high level of lactose in the cheese).

Are your cheeses pasteurized?  Yes, all of our cheeses are pasteurized at a low temperature to preserve the quality and natural flora of the milk as much as possible.

What is the difference between mozzarella and burrata?  Burrata is in the mozzarella ‘family’ - it is a freshly stretched pouch of fresh mozzarella, stuffed with stracciatella, which is torn strands of mozzarella soaked in salted heavy cream. The pouch is then cinched closed at the top.  It is a specialty of the Puglia region of Italy, but has become famous all across Italy and quite popular in the U.S.!  Click here for a video of one of our cheesemakers creating a recipe where he makes burrata!

Can I split the pack in half and re-freeze it or use it later?  See the question above about stretching within the first 24 hours.  If you only want to stretch half of the curd, that’s fine.  The rest of the curd may not stretch if you keep it too long, but would still be fine for crumbling onto a pizza or baking into a pasta dish.

What is the cold water bowl for, in our setup instructions?  You’ll be using this for two purposes.  During the stretching, your hands will be in 190° water - this is hot!  We call it a ‘best friend bowl’ for that reason - you can dip your hands in as needed to cool them off.  The second purpose will be to store your finished mozzarella after it’s stretched. This will cool it down a bit and help it hold its shape.  The water does not need to be ice cold, just cold water from the tap is fine.

Can I freeze my finished cheese?  Again, we recommend enjoying your fresh mozzarella within a day of making it, but you can certainly freeze it if needed.  At this point it would be best for baking in a lasagna or using on pizza - any melting application vs. eating it fresh.

Troubleshooting Tips

My curds were still frozen when I received them.  That’s ok!  Just keep them in the refrigerator until you are ready to do the class.  If they are still frozen within 30 minutes of your desired stretching time, simply place the sealed bag in a bowl of cold tap water and it will be thawed in time for you to stretch!

The curds are not coming together after I add the hot water - no ‘strings’ are forming. There are two possible causes for this:

1. You may have too much water in the bowl.  You want to just cover the curds with the hot water - if they have too much room to swim around, they won’t meet up with each other. Your water is not hot enough.  

2. Pour off as much of what you have in the bowl as possible, and add another dose of 190° water to just cover the curds.

I’m not getting the ‘waterfall’ stretch to come together.  Similar to the above issue, you probably just need more (or hotter) water.  Pour off some of the water and give it another shot of that 190° water.  If you get a tear or hole in your ‘waterfall’, just return the cheese to the bowl of water to warm up a bit & try again.  You can add a little more hot water if the bowl is cooling off too much.