cooking class: how to make mozzarella via FOOD52 part 2

So we made the cheese but half the fun was getting folks together over great food. (the recipe we used is at the way bottom) Everyone met a stranger to them and I hope left with a new acquaintance.

Let’s begin with the olive oil that was gifted to the Food 52 hosts from California Olive Ranch. If you decide to do an olive oil tasting the COR website has many helpful tips and flavor terminology. In the above photo you will see a glorious, freshly baked with love bread prepared by master gardener, cookbook author and foodie Nadia Hassani. Please visit her colorful and creative blog.

I prepared 2 dishes (undressed) to compliment the EVOO that we sampled…

the Miller’s Blend

flavor profile: A fruity beginning balanced with a bit of pepper at the end.
pairs well with: Great with spicy dishes, curry, or roasted meats. Pairs well with warm winter stews, pastas, dishes containing blue cheese or strong, spicy flavors
served with roasted brussels spouts & local asparagus and chilled organic quinoa, hummus, local garlic chèvre, and flat bread

Arbequina olive oil

flavor profile: Very fresh and fruity; flavors of tropical fruit and fresh artichoke.
pairs well with: Great in salad dressings or garden pestos. Try it atop ice cream!
served with cantaloupe, feta and freshly cracked pepper,and tomato & mozzarella salad

DRUMROLL please… this is what everyone brought for the evening in. Delish spring rolls that are fresh and light where hand rolled by Shari & Ed.

Jill brought a rainbow assortment of veggies (seriously, kaleidoscope carrots) to compliment her hummus. Peg brought local, savory garlic chèvre. Janet made a batch of amazing vegetarian enchiladas.

mmm… wine, minted lemonade, and spring sangria. Cheese makers get thirsty too!

this is the recipe we used

Here is what you tools you will need

6 quart nonreactive pot
food safe thermometer
slotted spoon
strainer
6 cup microwave bowl
food safe gloves (the cheese gets hot to handle)

Here is the food you will need

1 gallon of RAW milk
1 1/2 tsp citric acid dissolved in 1/2c water
1/2 tablet rennet (I used junket brand) dissolved in 1/4c water
salt optional

1. add the milk to your pot. put stove on medium/medium high heat. stir in the 1/2c citric acid. bring to 88-90 degrees. add the rennet mixture and stir for 30 seconds, cover and remove from heat.

2. check after 15 min. it should look like the 2nd photo (pull away from the sides when you gently tilt the pan). finger test: put finger in at the rim and bring the tip up. it should cleanly cut over the finger not look like cottage cheese. if it looks like cottage cheese add another 1/2 tablet of rennet mixed with water

3. when set cut with knife, through to the bottom of the pan. bring to 105 degrees, gently stirring. once at 105 degrees. use slotted spoon and put in colander.

4. in the colander, squeeze as much liquid from the cheese

5. put the cheese in a microwave safe dish and heat for 30 seconds OR use a double boiler (messy to clean up…but how I tried a batch below). it should be hot, hot to handle. then knead it in the bowl and getting rid go excess liquid. REPEAT

6. knead, when very hot, stretch it whatever.. . have fun and don’t be scared.