On 29th June, 2025 Organo Et School hosted an immersive Cheese Making Workshop at Organo Antharam, led by expert Prashant Sinha—one of India’s youngest artisanal cheesemakers and the founder of PS Cheese Cafe. Mr. Prashant is known for his handcrafted, preservative-free cheeses made using ethically sourced milk and traditional techniques, Prashant is passionate about reviving India’s rich dairy heritage.
As a farm-to-table advocate and engaging educator, Prashant brought not just skill but also stories to the session, inspiring a community that values real, clean, and safe food.
The workshop began with an insightful introduction to Mozzarella cheese, its Italian origins, and its common uses. Prashant shared his personal journey—how his curiosity about cheese took him across Italy, learning from local artisans and immersing himself in age-old techniques. He also explained the key differences between fresh, preservative-free cheeses and commercial packaged ones.
Participants were given a brief overview of the mozzarella-making process using milk, curd/vinegar, and rennet. He also mentioned using farm fresh milk instead of pasteurized milk.
The process began with gently warming milk in a large pot by the team members in the kitchen of Slow Down Place using milk sourced from Gir cows at the Organo’sgoshala.. To acidify the milk, vinegar was added and stirred continuously until the mixture reached around 45°C. Once heated, 0.8 grams of rennet was added for every 10 liters of milk. This initiated the separation of curds and whey, a key step in cheesemaking.
The mixture was allowed to sit for 2-2.5 hrs until the curds formed. Prashant demonstrated how to recognize when the curds were ready—stretchy, soft, and resembling melted cheese. He checked the internal temperature using a thermometer, and 135°F (about 57°C) was the sweet spot.
The curds were carefully removed and immersed in hot water (approximately 95°C). Stretching was done 3–4 times until the curds developed a shiny, elastic texture, giving mozzarella its signature stretch and bite.
Once the desired consistency was achieved, the curds were shaped—typically into balls. Mozzarella is usually shaped like a ball but can also be shaped like a braid or knot-shaped. These were then placed in room-temperature water to cool and set.
Participants learned that fresh mozzarella tastes best when consumed within 24 hours, but it can be stored in a vacuum-sealed pack in the refrigerator for up to 5–6 days.
One of the most exciting moments of the day was the hands-on session. Participants eagerly rolled up their sleeves to stretch and shape their own mozzarella balls, showing incredible enthusiasm despite the heat of the water. The room buzzed with joy, curiosity, and satisfaction as everyone immersed themselves in this artisanal craft.
Cheese Tasting
To elevate the experience, participants were treated to a delicious tasting of in-house, preservative-free cheeses handcrafted by Prashant and his team, including freshly prepared Mozzarella, Cream Cheese, Ricotta, Garlic Cheese etc.Each sample highlighted the richness of authentic dairy craftsmanship, leaving a lasting impression on the taste buds and hearts of those present in the Alfresco dining of Organo Antharam.
This workshop was more than just a culinary session—it was an experience that connected people to food, tradition, and sustainable practices. Organo Et School is proud to have hosted this enriching event and remains committed to bringing such meaningful learning experiences to the community.
About Organo Et School (OES)
Organo Et School empowers people to embrace eco-living mindsets, behaviors, and habits. We recognize that for any positive impact to be sustainable, it must be long-term and inter-generational.
UNESCO recognized Organo Et School as a green citizen initiative and Uplink, the open innovation platform of the World Economic Forum (WEF) recognized OES as Global Innovative Solution.
Organo Et School is an experiential learning initiative set up by Organo in 2017 and has been facilitating field visits and workshops for Schools and Interest Groups. Organo Et School has impacted over 11,500+ students, 5,000+ adults,1,500+ families, 40+ schools, 15+ communities, 10+ corporates over the past 8 years.
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