Makin' Mozzarella at Prairieland Herbs

Ingenious way to hold your thermometer on the side of your pan :)

Adding citric acid at 55 degrees F-expect to start seeing curdling around 80-85 with a high quality milk.

"Picket Fence Milk costs how much???? Good thing I brought coolers...."

Gather 'round and see the magic start to work

Straining the whey

Stretching the heated mozzarella

Now we attempt it on our own-

Some other students

Whey for pigs

Mmmm, mozzarella. The milk was of such high quality that it was nearer the color of butter than the pure white stuff you buy in the store. So creamy.
And last, but certainly not least, the infamous chicken hat made an appearance. Here it is with Jill, its owner, and next you see the brilliant Miss Effie modeling it :)

(Photographer's note: Miss Effie is in constant motion, much like myself, so trying to get a straight picture of her is quite the task :) )