Taught by Chef Sandy Barr-Rivera.  Reserve your space now.

 

What you will learn:  How to make fresh mozzarella following the 30-minute mozzarella recipe found in Barbara Kingsolver's Animal, Vegetable, Miracle (with some modifications) and using local milk.

 

What you will need to bring:  some basic utensils, a pot with a lid, a gallon of Mountain Apple Brand milk (KTA), and a check made out to Slow Food Hawaii.  All the details will be provided when you sign up.

 

Why we do this:  Slow Food is all about growing, eating and sharing local food.  The vast majority of this island's milk comes from the mainland,  is ultrapasturized, and spends a long time in transit.  We want to highlight the fact that we do have local dairies and a producer that does not ultrapasturize the milk, so you can buy milk at the store that was in the cow two days before.  Note:  many of you have raw milk sources.  Our recipe is keyed to pasturized milk, so come to the workshop with Mountain Apple Brand milk and then later apply the lessons learned with raw milk.

 

We will have more workshops in the Hilo area, so if you can't make this date, more announcements will be coming out.