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