After reading a post about Il Buco Alimentari’s easy way of making homemade ricotta, the kit for cheese-making I saw on the shelf at Willams Sonoma practically put itself into my cart. Stupid price aside, it seemed an easy way to start. Citric acid, rennet, instructions for ricotta and mozarella…ok, let’s do it. Or rather, let’s consider doing it, chicken out for a few months, finally buy 4 litres of whole milk, and… Make cheese!
The whole experiment took 20 minutes and a pot.
My first mozarella was…..delicious, and so easy that I am now hooked!
My next mozarella will have some goodies inside. I’m thinking a few chopped olives, sundried tomatoes and basil. I will keep you all posted!
Making ricotta was so easy that it didn’t even merit a photo. If you even LIKE regular ricotta, you will love eating it fresh, at home.