Do you want the benefit of live enzymes in your food? Love cheese but don't like your food heated to high temperatures? Raw mozzarella is possible! In this demonstration by Urban Cheesecraft, you will see the process for making raw, vegetarian mozzarella starting with raw, farm-fresh milk.
This intro to making cheese will show novices how simple cheesemaking can be using citric acid, lemon, or vinegar instead of rennet. You’ll see the entire process from beginning to end, and learn how to make ricotta, queso blanco, and paneer using the acid-coagulation method. Participants will learn the principles for all three cheeses and see the paneer-making process demonstrated firsthand. Cheese samples are offered during class, and supplies will be available for purchase.
On September 14th, the Coop hosts cheesemaker Claudia Lucero from Urban Cheesecraft for a free workshop on making fast, easy farmers’ cheeses like paneer and queso blanco. We’ll also have a discussion on urban goat-keeping with Emily Gowen from the Going Goaty Collective. Come on out to learn all about it! Bring a dish to share for the potluck, starting at 6:30.
