Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

Mozzarella Workshop #6

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

mozzarella workshop

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.

Mozzarella Workshop #5

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Today, I taught my fifth mozzarella workshop, which was basically a repeat of last weeks workshop that I held in my undercover area that I wrote about on my main blog.

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
Cost: $50
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!

Mozzarella Cheesemaking Workshop #2

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On Saturday I taught another mozzarella cheesemaking workshop in the lovely little town of Gisborne, Victoria.  It was for a group of ladies who have formed a gardening group, and tracked me down via this blog.

We had a great time, and here are a few photos of the workshop.

Seven large pots of milk all in a row, all ready for the students.

The commercial kitchen was wonderful to work in.  The stove had 12 burners, and plenty of room for the seven budding cheesemakers.

Expelling whey after the first time in the microwave.

Chief Microwave Technician!

Here comes the stretch!  Everybody’s mozzarella turned out perfect.  For a two students account of the workshop, pop on over to Christine’s blog, Slow Living Essentials, and to Kirsty’ blog, Bowerbird Blue, including what Kirsty made with the mozzarella.  A big thank you goes out to Christine who organised the entire event and venue.  It would not have been held without her hard work.

I have another Mozzarella workshop in two weeks time at the Spotswood Community house on Saturday, 29th October from 10am to 1pm.  There may be spaces left, with a maximum of 8 students.  Here is some contact info in case you are interested.

Spotswood Community House
598 Melbourne Rd, Spotswood 3015
Phone: 9391 2613
Fax: 9391 1898
Email: coordinator@spotswood.com.au

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