Learn To Make Cheese

Life is Better Barefoot grabbed cheesemaking by the horns after taking part in a cheesemaking workshop.  Since then, she’s had some great experiences making feta (start early!, a simply divine ricotta and a minted haloumi.  Here she is on ricotta cheese making:

“Whole milk ricotta is divine and oh so easy. All you need is a thermometer and some white vinegar or lemon juice. Unfortunately, the yield is not so great, so I don’t tend to bother making it. Whey based ricotta though is perfect. Creating something out of the feta leftovers is a fantastic bonus. I can’t believe that they didn’t teach us this one during the workshop! OK, so the taste is not so rich and creamy as the whole milk ricotta. Served fresh though, with cinnamon sugar, or honey and nuts, especially while still warm – yummo, what a treat!”

Let’s wish her luck in her upcoming mozzarella making efforts!

Check out the photo evidence and more details after the jump.

Life is better barefoot: Making Cheese.