Mozzarella Workshop #6

Today I held a private cheese making workshop organised by VG who blogs at the Veggie Gobbler.

I had a ball, and was honoured to meet Monkey Man, the two money boys, the dog, and the chickens!  Ben accompanied me today as Kim wanted some alone time to do some craft, so we set off and set up ready for the class at 2pm.  He was a great lad, and even fixed their computer while he was waiting for me.  Talk about a value add workshop.  Cheese and IT support for the one low price!  Sounds like a good business to get into.

The normal recipe for 30 minute mozzarella was followed that you can watch at this youtube video that I made.  Easy to follow, and fun to make.

As the seven ladies enjoyed a glass of bubbly, I taught them how to make Mozzarella.  Well, in theory anyway.  See, I used crappy home-brand milk with only 3.4% fat content, and soon found out quickly during the first class that the curds would not set with just a quarter of a rennet tablet.  Only one out of four cheeses worked, and we ended up with three batches of ricotta instead of the promised mozzarella.  This is VG’s mozzarella below which she shared a few balls with everyone.

So in the second class, I compensated by adding an eight of a teaspoon of liquid rennet as well (total of three eighths of a teaspoon).  This turned out to be a winner because the curds formed within a minute of stirring in the rennet, so each lady walked home with a wonderful batch of mozzarella that they were very pleased with.

The lesson for today is twofold.  Either insist that I use organic milk or simply add more rennet to the four litres of milk.  Both methods will work, however I do prefer the organic because it is a superior product to work with.  Also I learnt that people are even just happy to make ricotta, because even though I know how to make it, my course is probably the first time they have ever attempted to make cheese, so any product is a bonus!

Thanks to VG who was a great host and I had a great time.  I also think she is writing a blog post about our day, so keep an eye on her blog over the next few days!

Tomorrow, I shall be making mozzarella for my family, because Kim has requested that I fire up the pizza oven because she is hooked on the wood fired pizza taste!  I don’t blame her, as it is a taste well worth waiting for.


  1. says

    So great to find your blog! Your classes look like a lot of fun, while still learning a great skill. I would love to give this a try sometime, but I know the ingredients are not always readily available in South Africa. I'm sure I could source them online.
    Pity we don't have someone like you to do classes here….

  2. Anonymous says

    We made mozzarella on Saturday (I would say twice but we got ricotta the first time) threw the mozz on pizza with friends where it did everything a mozz should, and the ricotta is on a one way street for cannelloni-ville tonight.

    Husband is hankering for making feta next Saturday (I think he's been infected with cheesemaking) and I'm trying to figure out if I can sneak in some more mozz making when the kids are at school and I find a spare moment, to see if I can perfect the technique.Tons of fun!
    Kerryn of Wattle Glen

    • says

      Hi Kerryn. Isn't mozzarella just so much fun to make. Add a little more rennet if you are having trouble getting the curd to set. Lipase makes the milk softer, so you need that extra rennet.

      Gav x

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