ALBERTON – Community members were given the opportunity to learn how to make mozzarella cheese at a free class held at the Lakeland Feed and Supply Store in Alberton.

As the class got under way, instructor Jessie Nichols called the small, informal gathering to order. On the table she had a two-burner hot plate, a large pot, a bowl, a colander with cheesecloth in it, knives and spoons. A couple plates of crackers and salami were available as snacks for the class. Once everything was set up, Nichols began to cook.

Nichols started with a gallon of milk, which she poured into the pot with dissolved citric acid. She began to stir the mix and heat it. The group was warned not to overheat the milk, or it would lead to a tougher end product. As she worked, Nichols talked to the group about her experiences in cheese making and told anecdotes. One such anecdote was a cautionary note to be careful with the thermometer.

“You need to keep an eye on it,” Nichols said. “If you’ve ever dropped your thermometer in your cheese, it’s not fun.”

Over the course of the lesson, Nichols recruited Liberty Gregory, a young girl who had come for the class, to be her assistant. Nichols let Gregory stir the pot and add some ingredients. Once the milk was heated and rennet added, Nichols switched to another waiting game.

Once the milk had separated into curds and whey, Nichols heated the mixture again. After the pot was to temperature, she strained the curds through the colander and cheesecloth.

After the whey had been completely separated, Nichols called Gregory over to help again. The girl helped to stretch the cheese and kneed it into a ball. Though initially reluctant, Gregory fulfilled her duty but was weirded out by the cheese’s texture.

At the end of the evening, everyone was given a small ball of the cheese to enjoy. Participants also received a write-up of the cheese recipe to try at home.

The evening’s end product was good. Though the cheese was a little tough, due to technical difficulties with the hot plate. The cheese also had a slightly different flavor from what is bought in a store.

The Alberton store holds classes approximately once a month, usually with a focus on making something. In the past, groups have learned to make beer, wine, various food products and other items. According to Nichols, the goal of the class is to get the community together.

“I guess it’s one of our functions as a community,” said Nichols. “To make opportunities to get together.”

The classes also serve as a way to preserve skills from the past. Nichols said activities like making cheese or butter are lost art forms and old-world skills, which have faded as a result of modern conveniences. The classes are good to bring people a little closer to society’s roots, but people from all walks of life come to the classes for various reasons.

The free classes at the Lakeland Feed and Supply Store are informative and cover topics most people can do. The experience is one to be enjoyed by all ages.