Tonight for dinner we had this pizza:
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| 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 Instructables.com
The milk was organic
and non-homogenized (from Iowa) and on sale. The citric acid and rennet
came from our local home brew store.
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| 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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