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.

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In addition to the forums, CheeseForum.org has some of the most comprehensive information on cheesemaking equipment we’ve ever seen.

There is a lot to explore!  This definitely should be one of your first go-to online resources about cheese.

CHEESEFORUM.ORG Cheese Making Forum, Recipes, Reviews, Pictures . . ..

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The Homesick Texas shares a straightforward recipe for queso blanco. This “white cheese” is great sprinkled over spicy black beans or a burrito, and we love their idea of adding chiles or spices. (Full recipe after the jump).

“Enter queso blanco. This simple cheese doesn’t call for those other ingredients. And while the end result may not be as creamy as Brie, as smoky as Gouda or as nutty as Manchego—the end result is still recognizably cheese and a darn tasty one at that.

Now, queso blanco won’t melt, but you can slice it and fry it in your skillet, crumble it into your refried beans, wrap bacon around it and bake it, spread it on crusty bread or toss it with some vegetables and salsa. Because it’s not aged, it has a neutral flavor like mozzarella, but I like to add herbs, spices and chiles to punch it up a bit.”

Homemade cheese: queso blanco | Homesick Texan.

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