Mozzarella was the first cheese I ever made. In fact, Zach’s goal behind getting a milk cow was so that I could make him string cheese (which is really just mozzarella). Needless to say, 9 years ago when I pulled into the driveway and saw that surprise milk cow in front of the house, a lot of mozzarella was in my future!
Over the last 9 years, I have had every fail imaginable when making mozzarella! Yet, when I first started, I heard, that it was the “beginner cheese”; The cheese you make first, the one that should always work out. Lies!!
It doesn’t always work out! To be honest, no other cheese, has ever given me as many headaches as this one. Yet, I still feel it is a great beginner cheese. In this masterclass we are going to deep dive into mozzarella, and why mastering this cheese and all of its fails, can take all the rest of your cheesemaking to the next level!
- Why Mozzarella is a beginner cheese but can also be super frustrating!
- What makes cheese stretch? Why ph is a big deal (but don’t worry, you don’t have to test for it).
- How to make mozzarella with cows milk and goats milk.
- A deep dive into troubleshooting common problems!
- By the end of this masterclass you should have a better idea of how to adapt mozzarella recipes to work with your milk and feel confident in troubleshooting some of the most common mozzarella problems.
Contributors
Robyn Jackson
To an extent, I need to add Zach onto here as well. Zach is the reason I know so much about Mozzarella. He has eaten all of my fails, helped me troubleshoot and has been the best string cheese taste tester a girl could ask for!
Hello , I’m Kayla from @milk.and.honeyhomestead I’m a homesteading wife, mother to three children who I homeschool. We own our farm in Saskatchewan, Canada. We started out on just an acre a few years ago with dairy goats in Ontario but decided to sell and move West for more land/freedom. We produce 99 percent of our own dairy with having our jersey milk cow and all of our own poultry and eggs. We are now working on raising our own beef and continuing to preserve our harvests through old preservation methods. We believe in a community sufficient lifestyle and invite all who want to learn.