There were four students, all who wanted a repeat go at making 30 minute mozzarella, because last week, all they ended up with was ricotta instead of the magic cheese they were promised.
Anyway, here is the set up.
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.
For those in the Melbourne area I am teaching another mozzarella workshop this Saturday at Spotswood Community House. Details below if you would like to join me.
Cheese Making Workshop
In this 3 hour workshop learn the basics of making your own mozzarella from organic milk and non animal rennet.
Date: Saturday 5th May
Time: 10:00 am to 1:00 pm
Please phone 9391 2613 to reserve your place.
If any readers are interested then please call the number above at the Spotswood Community House, but remember places are limited.
Until next time... keep keen curd nerds!