I just love teaching a mozzarella cheese making course. Especially when everyone gets to take home fresh mozzarella!
During this course there were four students. Here is the set up for each student.
Students tables, all neat and tidy, with a gas camp stove each to heat their milk.
This is my table where I hold all the ingredients and measure everything out for them. I find that is better this way, so they don’t have to worry too much about what to add. They follow the procedure on their recipe sheets, and I explain what each ingredient does to the milk and what its purpose is. You can find the recipe and the method at my post titled “30 Minute Mozzarella“.
Two of the ladies stirring their milk having a good time.
Here is one of the pots with the milk after the rennet has been added.
Finally, after we had cut, drained and heated the curds, it was time to stretch the cheese. This is the best part. Each student then formed the cheese into balls and dipped them in iced water to set.
After a taste test, they did all the washing up, which was nice of them. Here is the finished product.
By using lipase and the organic milk, I have hit upon a winner which is quick and simple to make. The taste is creamy and subtle the first day, with the full flavour developing on the second. It lasts for about a week in the fridge, but often due to demand only lasts a few days at most, once the hungry hordes get hold of this sweet tasting cheese.
If you are interested in attending a class of your own, check out our course dates and locations.