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.

Sweetpea charming another humanThe 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:

Pouring the mozzarella to separate the curd and whey
After we heated the whole milk with citric acid, etc., it cooled
briefly on the stove before we scooped the curd and whey into
the cheese cloth-lined strainer.

it's just the whey we do it!
K began straining the whey from the curd.

Katie stretching the first batch of mozzarella
K pulling the first batch.

Stretching the mozzarella
N stretching the second batch of mozzarella

Neal's pretty twisted mozzarella
N’s fancy mozzarella twist.

finished product
The first batch drizzled with olive oil, crushed garlic with a
pinch of salt and fresh ground pepper.

straining the ricotta
straining the ricotta

ricotta done!
ricotta done! tada. that easy.

fluffy ricotta. YUM. I think lasagna may be in our future…

I’m super bushed but will add more details soon!!