Raw milk waits to become cheese.
Classes are filling up at Natural Harvest. It could be the cabin fever, but everyone seems eager to get out of the house to learn something new. The first class filled up so quickly, Mindy quickly added a second class the following night.
For this action-packed class, participants came ready to dig in with both hands (really!) as they turned local milk into squeaky cheese and fresh mozzarella.
Mindy covers the basics of making cheese
Mindy, who learned cheese making from her Finnish grandmother, covered the basics, from equipment to method. She’s read up on the subject plenty, too. Her 30-minute mozzarella recipe came from Barbara Kingsolver’s Animal, Vegetable, Miracle by way of Ricki Carroll.
Participants got a chance to separate curds from whey …
Separating the curds from whey.
Stretch the fresh mozzarella ….
Fresh mozzarella gets a good workout with a stretch.
Squeaky cheese browned under the broiler …
Squeaky cheese gets toasty under the broiler.
And of course, what Natural Harvest class would be complete without sampling? Fresh mozzarella became a delicious caprese salad with the addition of basil, tomatoes and a drizzle of olive oil.
Fresh mozzarella gets dressed with basil.
Cheese books we have in store can help you make your own cheese. Check out The Home Creamery, by Kathy Farrell-Kingsley, and Home Cheese Making, by Ricki Carroll.
