Make Mozzarella

     Stroudsburg has a great little shop called Kitchen Chemistry right on Main Street.  They have delicious cupcakes, baking, soap, and candy supplies and offer classes.  Way back in March we popped in for a mozzarella making demonstration....to wash down our breakfast cupcakes...don't judge.  Anyway, we learned all about making cheese.  I really had no idea what rennet was or how the whole thing scientifically happened but give a girl who aced chemistry a fun little technique that has an outcome of her favorite cheese and you get one hell of a run on sentence!!!!  All of these months later we made cheese.  First the raw milk from the farm (Sal-Lee of all names)  had to be purchased as did the previously mentioned rennet and some citric acid.  Then the magic and the science began.  We made three batches...each time getting a little bit better than the one before.   Gotta love teaching moments that lead to food!  One batch is wrapped up and ready for my work family.  Another has been dipped into already.  The third went for small balls with herbs.  It's the perfect compliment for the oodles of fresh basil and plump tomatoes that came from the farm tonight.  Also we recited Little Miss Muffett as we explained the whole craziness to Pop.  I will also admit that after hearing that the whey is really good for softening skin I did indeed dump the three gallons into the tub for a quick soaking!  Another fun adventure...and somewhere a couple of grandmas are pretty proud of their half-Italian grandkids!!!