I’ve been wanting to learn how to make cheese for a while now, but let’s face it—I have a lot of hobbies. Did I need another one? hmmm—may be.
I love making food items from scratch; it’s important to me. I am oddly comforted every time I put up a batch of pickles or jam. Much like canning, I thought I’d like to learn cheese making hands-on, not off the net or solely from a book. And like preserving food, it’s handy to watch someone do it—you pick up tricks here and there that not only make it easier to learn, but also, gives you confidence as you learn.
The lovely Ms. KM came over tonight and brought this book on cheese making. She’s kindly she’s loaned to me for a few days and I plan on writing down quite a few recipes including the one for mozzarella and ricotta. KM is also a jam maker, etc., and so, more than anyone, I trusted her to teach me the basics of cheese making (ie, she understands the importance of not killing friends with homemade goods). That’s her and Sweetpea— and well, if Sweetpea likes you, you’re golden.
Photo pictorial for mozzarella making:
I’m super bushed but will add more details soon!!