Saturday, March 8, 2014

Homemade cheeses - at last!

Tonight for dinner we had this pizza:
Straining the ricotta through cheesecloth. 

Although the sauce was Classico, the Italian sausage made in Boulder, CO and the pizza crust, mozzarella & ricotta were all made by me!

I am not going to post the process, as there are many online cheese making tutorials.  I used the mozzarella recipe from Barbara Kingsolver's Animal, Vegetable, Miracle and a ricotta recipe on

The milk was organic and non-homogenized (from Iowa) and on sale.  The citric acid and rennet came from our local home brew store.
6 oz ricotta and 12 oz mozzarella from 1 gallon of milk

It was fun, and satisfying.  And even worth the $6 price tag of the milk + 2 hours of my time.

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