Close Resources

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Impacts

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu




Fiscal Year:
Jul 1, 2023 - Jun 30, 2024


Success StoryDairy Basics: Making Mozzarella Cheese



Dairy Basics: Making Mozzarella Cheese

Author: Megan Gullett

Planning Unit: Russell County CES

Major Program: Food Preparation and Preservation

Plan of Work: Embracing a Healthy Lifestyle

Outcome: Initial Outcome

With rising grocery costs, many families in the community have expressed interest in learning practical ways to stretch their food dollars while preparing nutritious meals at home. Cheese is a staple in many households but can be expensive when purchased at the store. There was a need for a hands-on educational opportunity to teach residents how to make fresh cheese at home, understand its nutritional benefits, and compare the cost savings of homemade versus store-bought cheese.


In response, the Family and Consumer Sciences Extension program offered a Mozzarella Cheesemaking Workshop, conducted twice to accommodate community interest. The workshops were designed as interactive, hands-on sessions where participants learned each step of the cheesemaking process. In addition to making mozzarella, the class demonstrated how to make ricotta cheese using leftover whey, further maximizing food resources. Participants also received information about the nutritional benefits of fresh cheese and discussed ways homemade cheese can be a more budget-friendly option.


A total of 22 community members participated across the two sessions. Participants represented a mix of adults interested in home cooking, self-sufficiency, and learning practical food skills to help reduce grocery expenses.


As a result of this program, 18 pounds of fresh mozzarella cheese and 2 pounds of ricotta cheese were made during the workshops, demonstrating the practical yield achievable at home. Eighteen out of twenty-two participants (82%) reported that they plan to make cheese again at home, showing strong intent to apply the new skill. Additionally, 100% of participants stated they gained useful knowledge about cheesemaking, nutrition, and cost savings, increasing their confidence to prepare fresh cheese for their families. This workshop successfully empowered participants with a sustainable, cost-effective food skill that supports household food budgets and healthy eating.






Stories by Megan Gullett


Clean Hands Prevent the Spread of Illness

Clean Hands Prevent the Spread of Illness

about 1 years ago by Megan Gullett

According to the Centers for Disease Control (CDC) one of the best ways to help prevent the spread o... Read More


Transition Planning: Estate Planning Essentials for Kentuckians

about 1 years ago by Megan Gullett

In the heart of Kentuckys Russell County, a transformative estate planning program unfolded over two... Read More


Stories by Russell County CES


Cook Wild in SE KY

Cook Wild in SE KY

about 1 years ago by Jonathan Oakes

In South Central Kentucky, food insecurity is a sad reality that many of Extensions clients face. Ac... Read More


Clean Hands Prevent the Spread of Illness

Clean Hands Prevent the Spread of Illness

about 1 years ago by Megan Gullett

According to the Centers for Disease Control (CDC) one of the best ways to help prevent the spread o... Read More