What you will learn in the course

Theory & Practicals:

Things that go into Cheesemaking:

How to Pasteurize Milk

All about Coagulants (Rennet)

Unchlorinated Water

Adding Microbial Rennet

Cutting the curd

Adding Cultures

Renneting(Temperatures)

Cutting the curds

Cooking the curds

Draining

Milling

Salting

Pressing

All about the Equipment Essentials

Cleaning and Caring for your Equipment.

Mozzarella is one of toughest but fun cheese to make at home,after making the cheese it has be stretched and kneaded to produce a shine and delicate consistency. Mozzarella made at home or fresh is incomparable in taste with commercially available cheese.

According to the Mozzarella di Bufala trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella." It is then typically formed into cylinder shapes and stored.