Join us as we transform store-bought milk into dense cheese curds, then strettttttch the curds into perfect little cherry- size mozzarella balls aka "ciliegine"! In this online workshop we’ll be demonstrating how to make delicious mozzarella cheese from scratch! You can join us during class or simply watch, take notes and create on your own time! What you’ll learn: How to make a basic cheese curd, curd cutting, and the stretching techniques for making mozzarella Which tools you need for success What ingredients work best Ingredients 1 gallon un-homogenized, whole milk (not ultra-high temperature pasteurized aka UHT milk) 1.5 teaspoons citric acid Plenty of sea salt for stretching water 2 separate cups or small bowls filled with 1/4 cup of filtered water in each Choose one type of rennet: 1⁄4 teaspoon liquid animal rennet 1⁄8 teaspoon double-strength liquid vegetable rennet Tools 1.5 - 2 gallon stainless steel or enameled pot Measuring spoons Curd knife, long pastry spatula or bread knife Slotted straining spoon Muslin cloth Thermometer Silicone spatula Large strainer or colander Deep bowl or pot for the strainer to rest upon small ceramic bowl Soup spoon/ table spoon Copyright 2021 Preserved. Any unauthorized use, dissemination, copying, or storage of this recording is strictly prohibited without prior written permission.
