I’ve bought a new book! It is Home Cheese Making: Recipes for 75 homemade cheeses by Ricki Carroll and it is excellent! The book not only gives many recipes for soft, hard, italian, whey, and mold cured cheeses, but it also teaches technique, and teaches the importance of knowing where your food comes from. I just wish I owned a farm; I want higher quality milk!
I already started exploring her recipes. I began with the very first one in the book. Lactic Cheese. It is a soft cheese, made of whole milk, a bacteria culture, and rennet, whose curds look like yogurt, but when drained is like a cross between cream cheese and ricotta. It is quite delicious. I’ve chosen to divide it into three sections. One will be slightly salted, one will be herbed, and one will be sweet.
If you’ve ever been interested in making cheese this is the book for you! More cheese to come!
|Ma petite fromage.|