Slow Food Upstate

Supporting Good, Clean and Fair Food

Cooking Class for Members Only-Making Cheese at Home

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Saturday August 11, 2012 10:00 AM - 4:00 PM
10 Old Tyler Court, Greenville, SC 29615  (map)

This Class is open only to members of Slow Food Upstate.

Anyone may join us! 

Become a member at www.slowfoodusa.org and choose Upstate, SC as your local chapter.


If you are the kind of person who really enjoys learning about how food is made, and enjoys creating an artisan product in your own home, then you should try your hand at making cheese.

Cheese making is a relatively simple process that involves the curdling of milk to separate curds (the milky white clumps) and whey (a clear to yellowish, watery fluid). Yet, while cheese making is theoretically a science, we also need to appreciate that it is an art, full of knowledge and dedicated labor.

Our first approach to cheeses will see us prepare two of the simplest preparations: Mozzarella and Ricotta. Although simple, you will be able to taste cheeses like no other you could buy in any store.

Mozzarella

Mozzarella is a stretched curd cheese (Pasta Filata). It It is best produced from very fresh milk in which the natural or added dairy bacteria convert the sweet lactose in the milk to lactic acid. When the acid level reaches a specific point and the curd is held in hot water, it changes from the normal curd structure to a cheese stretching out into long elastic strands that are worked into the smaller forms and shapes. Mozzarella simply means small bits cut off a larger cheese ("mozzare" .. to cut off in Italian). Yet with Mozzarella everything is about the quality of the milk and the freshness of the cheese: in Italy freshness is measured in hours rather than days from its production.

Ricotta

Ricotta (literally meaning "recooked") uses the whey remaining after having made the mozzarella. Ricotta has been a traditional cheese in Italy and the Mediterranean for many centuries and is an original way to strip proteins, mostly albumin, that would have otherwise been lost, from the whey following the primary cheese making process. Ricotta is actually a heat and acid precipitated cheese that can be made from either milk or whey. When made from a mixture of milk and whey it is called Ricottone.


Contact janettewwesley@yahoo.com for information.

Class is limited to 16 people on a first come basis.

Please make your reservations by check to:

Slow Food Upstate

c/o Jan Wesley

10 Old Tyler Court

Greenville SC 29615

$45.00 per member

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1 Comment

Reply Carol & Harry Schuder
5:02 PM on July 18, 2012 
please add us to your list of class members.

Hope we made it in time. A check will be in the mail tomorrow morning to Jan @ the address above.

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Become a Member of Slow Food

Membership matters! Slow Food members are the lifeblood of this organization, providing the necessary financial support to power the global movement, the devotion to living Slow and making “good, clean and fair food for all” a reality.

Join Us!

As a member, you choose your local chapter, Slow Food Upstate.

When you choose the Upstate as your local chapter, we offer such benefits as:

  • priority notification and discounts to our events
  • annual members only meeting
  • an invitation to participate in our members only cooking classes
  • 10% off books at the Earth Market Greenville
  • become part of the selection team for "Upstate Snail Blazer" Awards

Upcoming Events

Wednesday, Dec 24 at 3:00 PM - 5:00 PM
Thursday, Dec 25 at 1:00 PM - 3:00 PM
Thursday, Dec 25 at 4:00 PM - 8:00 PM
Friday, Dec 26 at 6:00 PM - 8:00 PM

Slow Food Upstate Board

Janette Wesley, Chapter Leader

Linda Lee, Co-Chair

Debbie Cooke, Founding Chair

Joe Augello , Treasurer

Lil Glenn, Secretary

Mary Carney

Sarah Flick

Mary Hayes

Donna Johnston

Eve King

Dr. Beth Kunkle

Jordon Lea

Vivian Portunato

Chris Sermons

Renato Vicario

Dr. Nancy Walker

Brittney Waller

Emily Yepes

 

Advisory Board

Anna Kate Hipp

Jim Ritchie