This in-person course will take you through a more in-depth method of making mozzarella cheese where we use the lactic acid created by the culturing milk to create the traditional textures and flavors we associate with true mozzarella. We will also discuss yogurt, kefir, cultures, rennet, milk sourcing, sanitation, raw milk benefits and risks. Easy ingredients, resources, tips and how To's. This course comes with a digital handout and recipe for future use.
2/25, Sa, 10:00 a.m.–5:00 p.m.
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