New Record for Class Size!

Last night Seattle Free School held the biggest class on record thus far! 120 people came to the Cascade People's Center to learn to make cheese. While the size of the class limited any hands on participation students left with a good idea of how and where to start their cheesemaking journey. Thank you to everyone who attended for helping us break our record and prove to everyone that you can indeed get the word out about what you do without paying for marketing (something we were told was virtually impossible when we started!).


One thing we discussed at the class is how hard it can be to make mozzarella. Not so much that making the cheese is difficult but that getting it right can be very difficult for the home cheese maker purchasing milk from the store. As promised here's a recipe that is a bit easier and less likely to fail, meaning that you'll wind up with actual mozzarella instead of perfectly delicious but not quite what you intended pizza type mozzarella.

Enjoy!

Mozzarella
2 gallons cold milk
3 teaspoons citric acid (this may vary with the milk taking more or less)
1. Dissolve citric acid in warm water and stir into cold milk.
2. Bring milk temp up to 90 degrees.
3. You may add lactic culture to develop flavor.
If so add one small packet of Mesophilic starter and let set for 30 minutes.
4. Stir in 1 teaspoon liquid rennet.
5. Let set for 1/2 hour
6. Cut into small cubes, stir gently, slowly raise temperature to 95.
7. When curds settle to bottom of vat , drain off whey and cover curds with 145 degree water.
8. Stretch curds , form balls and drop in cold water.