Italian Cheese Making with Megan Radaich

$50.00

3rd November – Sunday – 1:00pm to 4:00pm

Learn how to make fresh, soft and delicious Italian-style cheeses to share with your family and friends! Demonstrated step-by-step, discussed in detail and including notes, this course shows you the skills and shares the knowledge with you – so you can make your own mozzarella, ricotta and mascarpone at home with confidence.

Bookings Open

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Description

Learn how to make fresh, soft and delicious Italian-style cheeses to share with your family and friends! Demonstrated step-by-step, discussed in detail and including notes, this course shows you the skills and shares the knowledge with you – so you can make your own mozzarella, ricotta and mascarpone at home with confidence. This course is going to be udderly brilliant! Bookings essential.

COURSE CONTENT:

  • Introduction
  • Introduction to cheese-making
  • The cheese-making process
  • Types of Italian cheese and history
  • DEMO: making mozzarella, ricotta and mascarpone step-by-step
  • Cheese-making equipment
  • Types of milk, water sources for cheese-making
  • Cheese-making cultures, inoculating cheese and ripening milk
  • Rennet – what is it and how to use it
  • Cheese curds – cutting, draining and cooking
  • Water bath and microwave method
  • Using a cheese-making log book, curd cutting worksheet
  • Using and making a cheese harp
  • Cheesecloth and alternatives
  • Whey is whey cool!
  • Stretching and shaping mozzarella
  • Making soft and firm mozzarella
  • Discussing how to make bocconcini, string cheese, etc.
  • Sustainable salt, and adding other flavours to cheese
  • Setting cheese
  • Brining mozzarella
  • How to smoke mozzarella (and other cheeses)
  • Vacuum sealing, storing cheese in the refrigerator or freezer

Megan Radaich is a lecturer from www.foodpreserving.org, a Western Australian community resource for home food preservation and green living. Megan’s community classes are lecture-style, with demonstrations and open discussion of techniques. Generous taste-testings are provided during the classes. Equipment and supplies are also available to buy (or order) at the classes to raise funds for class equipment and community events.