On Saturday May 24, I instructed my second last cheese making class for the spring session for Metro Continuing Education, this time I was able to get some pictures of the cheese that the students made.
The first cheese we make is a Whole Milk Ricotta using lemon juice for the acid.
Next I demonstrated how to make a Queso Fresco, I also had some on hand for the class to sample so that they know what it will taste like in the end. I did not get any pictures, but I have described how to make it here. Lastly it was time for Mozzarella. For the purpose of the class there is only time to show how to make a “Quick” Mozzarella using citric acid. Traditional Mozzarella would have taken too long. I do not have pictures of the beginning stages, but I do have some of the great cheese that the class made.
I was very proud of everyone in the class. They seemed to have a great time and they absorbed all that I could teach them. In the end I welcomed 11 new members to the ranks of home cheese makers.
I have another class next week in Edmonton and then I will be off to Grande Prairie to teach a class for Grande Prairie Regional College. Have Curd Knife! Will Travel!