One batch of Mary Scott's mozzarella cheese is served to the "Make Your Own Cheese Class" attendees Monday. Scott, along with Holly Roarke, taught and simultaneously demonstrated two methods of cheese making. Photo by Rachel Noel

by BEN HOSTETTER
Intern Lifestyles Reporter

The art of speedy cheese making was presented to a crowd in the basement of the Watauga County Agricultural Services Center Monday during a “Make Your Own Cheese Class.”

Mary Scott and Holly Roarke, two Watauga County residents and Blue Ridge Women in Agriculture members, presented the class.

When it comes to making cheese, Scott said she relies on written and online material and is new at the art; she has been making cheese for three months, while Roarke, on the other hand, has a bit more experience.

She lives an all-natural lifestyle and enjoys making cheese for her family.

“We’re about to 80 percent when it comes to making our own food,” Roarke said. 

Roarke has experimented with many different ingredients.

“You can follow exactly by the directions and be precise, but that depends on if you want the same taste each time,” Roarke said.

Audrey Green, Appalachian State University alumna and Agricultural Services Center event coordinator, helped Scott and Roarke organize the event. 

Mary Scott and Holly Roarke lead a cheese making class at the Watauga County Agricultural Services Center Monday. Photo by Rachel Noel

“Originally, we were talking about teaching local food cooking classes as a way for people to learn,” Green said. “We promote connections with your food and with your farmer. We’re trying to reintroduce traditional cooking methods.”

Future classes include beer brewing, bread baking, apple preservation and pasta making.

Photos by Rachel Noel  |  The Appalachian

30-Minute Mozzarella

Ingredients:
• 1 gallon milk
• 1.5 teaspoon powdered citric acid diluted in 1 cup cool water
• 1.25 tablet of rennet (or 0.125 teaspoon liquid rennet) diluted in 0.25 cup cool water
• 1 to 2 teaspoons cheese salt (any salt other than iodized)

Instructions:
• Place citric acid (diluted in 1 cup cool water) in stainless steel pot and quickly pour in cold milk to mix well with citric acid.
• Heat milk to 90 degrees Fahrenheit (you may notice your milk beginning to slightly curdle, due to acidity and temperature).
• At 90 degrees Fahrenheit, remove pot from burner and slowly add rennet to milk, stirring with a “top to bottom” motion for approximately 30 seconds, then stop (do not stir for more than 30 seconds). Cover  pot and leave undisturbed for five minutes.
• Check the curd: it will look like custard, with a clear separation between curds and whey. If too soft or if whey is milky, let sit for a few more minutes.
• Cut the curds into a one-inch checkerboard pattern, and if a drier cheese is desired, carefully cut and stir curds to release more whey.
• Place pot back on stove and heat to 105 degrees Fahrenheit, slowly stirring curds with ladle.
• Take pot off burner and continue slowly stirring for two to five minutes (additional time will make firmer cheese).
• Heat reserved whey to 110 degrees.
• Scoop curds out, place in bowl and shape into small balls.
• Put them, one at a time, into a ladle, and dip them in hot whey for approximately two minutes.
• Repeatedly and gently fold balls (that have been dipped) over to distribute heat evenly throughout cheese.
• Knead quickly until cheese is smooth and shiny and add as much salt as you like.

To preserve cheese, drop into ice water to cool and refrigerate. When cold, wrap it in plastic wrap. Though best when eaten fresh, it will last for several days.

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