The Art and Science of Making Homemade Mozzarella Cheese (2nd Day Added!)

What to expect:

After a brief introduction to the history and science of cheese making, Dr. Drew Crain will lead participants through the art of making the best squeaky, soft, and stretchy mozzarella cheese. Making one batch of homemade mozzarella cheese takes 30-minutes, and for the first batch, participants will choose from several herbs and spices to add. After this first batch is done, we we will sample the cheeses and determine individual preferences. For the second batch, individuals will attempt to improve on their first. This hands-on practice will ensure that participants are familiar with the methods of mozzarella making.

What participants take home:

Workshop participants will go home with:

(1) fresh mozzarella cheese that is good for about 3 weeks,

(2) enough enzyme to make several more batches of cheese at home, and

(3) the skills and instructions to make homemade mozzarella cheese for a lifetime of pizza and pasta nights.

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