I had two girlfriends over Friday night for wine and cheese making. We made ricotta, which is incredibly simple to make – in fact, it’s the only cheese I have successfully made (there was a failed attempt at mozzarella that will be re-attempted one day!) But not just any ricotta – goat ricotta! Continue reading
“It takes less time to make a pound of mozzarella than to bake a cobbler, but most people find the idea of making cheese at home to be preposterous. If the delivery guy happens to come to the door when I’m cutting and draining curd, I feel like a Wiccan.
What kind of weirdo makes cheese? It’s too hard to imagine, too homespun, too something. We’re so alienated from the creation of even ordinary things we eat or use, each one seems to need its own public relations team to calm the American subservience to hurry and bring us back around to doing a thing ourselves, at home.”
I love all things local, and I’m particularly obsessed by local organic food. Animal, Vegetable, Miracle has inspired me to start this a blog as a way of sharing this love and my locavore adventures with the world!
A recent adventure: making our own cheese! First up: ricotta.