What cha got cookin'?

Pork chops( EVOO, SnP)
'Ho' made applesauce (Brn sugar, cinnamon)
Wild rice (Butter, SnP)
Brussel sprouts (Lemon pepper, Mozzarella)

Mmmm, sounds delicious.

I made feta cheese for the first time today. Now I get to brine it for a month before it's ready... so hard waiting!

In the meantime, ricotta (made from the whey) toasted on bread with cinnamon and sugar.

R.R.- You've got some mad skills (I'm a little (lot) jealous).
Love penne pasta, roasted veggies (any kind), feta cheese and a dressing of 1 part EVOO/1 part lemon juice and lots of shredded fresh basil. It's a one dish wonder that's a real comfort food.

Mad skills? The mad part's right anyway.

The fetta and ricotta happened because at this time of month I don't have a lot of spare cash and I ran out of cheese. So I'm using this natural cheesemaking book to create cheese from some spare milk I had. I hadn't realized it would take two weeks to age though.

Today, it's pasta, garden greens and butter. And a huge pile of dishes from yesterday.

Cheese making is on my list of things to try. If feta takes that long i think I should try something quicker (easier?).
Tonight: flounder (i caught)
deviled eggs
salad
leftover wild rice

Mozzarella you get to eat the result right away. Everyone seems to start with this for their first rennet based cheese.

Paneer is also an instant cheese and doesn't require rennet. Just milk and acid.

Fetta looks pretty easy because we don't need a specific humidity or temperature to age it at. It took about half an hour of actual work spread over 3 hours... now it's drying so I flip it every four hours or when I remember. Tonight it goes in the brine which will go in the basement where it's cooler. I could make the brine saltier and keep it at room temp, but I think the cooler option is better.

Ricotta is just whey plus heat plus acid. Very fast and simple.

I thought mozzarella would be a good one to try. Saw someone making it on tv recently. Don't laugh....i have considered buying one of the cheese making kits as a place to start and maybe get my partner interested in helping.

Nothing wrong with a cheese making kit. I've been admiring the kits sold by make cheese.

Not exactly the process I did, but a good video none the less



Instead of using specific culture and calcium chloride, I used a culture made from Kefir. I really like David Asher's book because it is far more traditional and doesn't rely on many of the modern additives.

Actually, now I've finished watching the video, her fetta making is quite different than what I did. But that's the great thing about cheese, there are lots of different ways to make it.