30-Minute Mozzarella Class, 1:00 pm, Sunday, November 18

Slow Food Hawaii sponsors these classes as a fundraiser and to bring attention to the fact that the only two cow’s milk dairies in the State are here on the Big Island, and it is now easy to buy incredibly fresh, local milk at your supermarket.

This is a hands on class. You will learn how and when to add citric acid and rennet to milk, how to recognize that your milk has separated into curds and whey, how to cut and cook the curds, and then to drain and cook them further so that they can stretch into great mozzarella! You will also learn about “Plan B”: what to do if the process doesn’t work as planned (it happens). At the end, you will have about a pound of fresh mozzarella to take home or share.

For more info, please email Kim at kimhoffman(at)hotmail.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s