Description
There are so many ways to make mozzarella cheese. Slow ways, fast ways, or a mixture of the two and using hot water or a microwave for the heating process. I have tried lots and settled on this as my favourite for both speed and flavour. It does require you to measure pH though. The upside is that this method is super quick and fool proof with guaranteed cheese stretch and good flavour.
This Mozzarella recipe uses just citric acid alone as the acidifier and we add flavour with lipase.
It is fair to say that making Mozzarella is a little more challenging than some cheeses. I speak to many that have watched YouTube videos, given it a go, and then been unhappy with the result. If this is you, come along to this class and learn some tips for success.
We will also make Paneer (panir), which is a cheese used frequently in Indian cuisine. It is an easy to make acid coagulated cheese that is lightly pressed. I will also tell you how you can elevate your home-made curries using the whey left over from the making of this cheese.
Coconut yoghurt goes well with curry so I will how you how to make this and then transform it into a yoghurt mint side dish to compliment your curries.
This is a down to earth practical demonstration on how to make cheese in your home kitchen. All three items that you will be shown how to make will be available for tasting on the day.
The class will start at 12.30 pm and will finish around 4.30 pm. Classes are held in our home kitchen at 3/1314 West Coast Road, West Melton.
There is a maximum of 7 people per class.
If you are unwell, please contact us as soon as possible but at least 24 hours before the start of the class. You can choose either a refund or to book onto a future class. We cannot refund after this time.
Gift cards can be used to pay for classes and spaces are secured once payment is received.
