Many thanks to Kathy Love in Tucson, Arizona for sharing her pictures from a demonstration she did showing how to make 30 minute mozzarella in a slow cooker. This will be of special interest to those of you who use a pH meter, (totally optional) because you can see her calibrating it in these pictures.
Kathy works at the University of Arizona in the College of Medicine. She did this demo for a program called Camp Wellness.** She had her students help with this demonstration, so you will see many different hands in these pictures.
Along with the pictures from that event, she sent us a few pictures from other events at the university:
Kathy’s 30 Minute Mozzarella Demonstration
I make 30-minute mozzarella quite frequently, as well as a few other 1 – 1 1/2 gallon recipes. I find my slow cooker is an easy way to whip these out without turning on the stove. I just remove the lid handle and place my timer thermometer probe through the hole. I usually tape down the probe wire to hold it in place. This process has made my smaller cheeses a breeze with easy clean-up.
Thank you, Kathy!!
* Clockwise from back left: Cheese making books, Ricki’s 30-Minute Mozzarella & Ricotta Kit, (in the pot) pH meter electrode/thermometer probe on clamp, large pot clip for timer thermometer, Feta molds, butter muslin, 250 ml test jar, Saint Maure mold, Tallegio mold w/divider, curd knife, spruce cambium strips, cheese ladle, stainless steel mold, soft cheese mold (large), square Pont-Levesque mold, 4-5 lb. Tomme mold, butter paddles, Fourme d’Ambert mold, Canestrato mold, pyramid mold, marble/wood/glass cheese dome, digital cooling temp controller (in Camembert mold), Petit molds, Coeur a la Creme mold, clay dishes (for Saint Marcellin), cheese salt, citric acid, Manchego mold, Crottin mold, Tetilla mold, 24″ stainless steel spoon, round plastic follower, stainless steel follower, digital nutritional scale, electric pan (for cheese wax), cheese wax, thermometer, gram scale & calibration weight, homemade activated charcoal, pH meter calibration solutions, pill cutter & crusher (for tablet rennet), digital timer thermometer base, pen-style pH meter, delicate task wipes, portable pH meter base, pH indicator strips, cleaning solution for pH meter, cheese coating, draining rack, waterproof heating mat
** I have personal trainer/fitness nutrition certifications; my main work is administrative and culinary-based, though. The program lasts for 9 weeks, and regular cooking classes are part of the curriculum. I prepare a celebration banquet for the graduation ceremony. Students then return to take alumni classes.