Cheesemaking 101: Mozzarella at Home with Abey Scaglione

Milk Street's Livestream Classes

Don’t be intimidated by making homemade mozzarella. With the support of an expert, you can do it with ease.

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NOTE: iphone and ipad users,<a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1985387745191" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=1203517235449" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class. There's something magical about turning a gallon of milk into fresh, creamy mozzarella—and once you've done it yourself, you'll never look at a store-bought ball the same way again. Abey Scaglione, author of the new book "Radical Farm: Animals, Food and Our Future," is here to walk you through the process step by step. You'll start with the basics: why the type of milk you choose matters, what to look for at the store and why ultra-pasteurized won't do. We'll start by learning how to prepare a homemade yogurt culture, an ingredient with applications spanning far beyond just mozzarella. From there, Abey will guide you through the careful—but surprisingly uncomplicated—steps of warming your milk to the correct temperature and preparing the trifecta of ingredients that transform milk into cheese: vinegar, homemade yogurt culture and rennet. You'll get to see in real time how the curd coagulates and learn how to cut, mix and put the curds through a hot water bath before stretching and rolling them into balls. All of this is truly hands-on work that requires some practice and some patience: it's the kind of unhurried and deeply rooted food work that forms the through line of everything that Abey does. Get 10% off your copy of Abey’s new book, “Radical Farm: Animals, Food and Our Future. ,” with code MILK2026 here: <a href="https://portersquarebooks.com/book/9781038328571" title="https://portersquarebooks.com/book/9781038328571" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://portersquarebooks.com/book/9781038328571</a> About Abey: Abey Rae Scaglione is a former vegetarian turned rancher who lives at Ruckle Heritage Farm on Salt Spring Island. Long interested in where her food comes from, Abey and her family raise sheep, cattle, turkeys, and chickens, as well as grow vegetables, fruit and medicinal plants She lives with her husband, two sons, two cats and two dogs—where sometimes bottle-fed lambs and poultry chicks can be found running around in the house. She is the author of Radical Farm: Animals, Food and Our Future. Part memoir, part homesteading guide, part love letter to farming, this book helps people make an informed decision on the food system they want to support and inspires readers to reconnect with their food. Her website is <a href="http://www.radicalfarmbook.com/" title="http://www.radicalfarmbook.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">www.radicalfarmbook.com</a> and she's on Instagram at @abeyonthefarm. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Closed Captioning is available for all Milk Street virtual events.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys &amp; Girls Club of Dorchester, FoodCorps and other partners.Bonus: All attendees of this class will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.

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Cheesemaking 101: Mozzarella at Home with Abey Scaglione

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Cheesemaking 101: Mozzarella at Home with Abey Scaglione

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