Attended the second sold out mozzarella making class on Saturday, November 3rd. Instructor Peter Kindel walked us through the 5 major steps and managed temperature control and PH. He used a thermophilic bacteria to start the process and then rennet. We then worked from curds which he had started 3 hours earlier. We cut these and stretched them in warm water. Each class participant got to make their own balls of mozzarella.

At the end of the class we each left with our fresh mozzarella in a small tub of brine, swimming like a little goldfish…until dinner time.

Check their website for up coming classes:  http://hawthornevalleyfarm.org/calendar/month

For those who don’t want to make your own, the Farm will soon feature weekly batches of fresh mozzarella made on site and sent out the door warm.