Another month done, can you believe it?
The April Resolution was to make fresh cheese, and it sure was delicious. I still can’t believe how simple it was to throw together a batch of ricotta, and now that I’ve done that I’m definitely hoping to start tackling some slightly more complicated cheeses. I suppose that holds true for all of the challenges we’ve been doing– during February, I managed to make a successful loaf of bread, but I’m still working on it and just got the Tartine Bread cookbook in the mail. My kitchen is cluttered with big bags of beautiful local durum wheat, barley and whole wheat flour that I’ve been experimenting with for a fresh pasta blend. I’m still trying to find that local source of milk for butter, and it still hasn’t happened, but I’ll keep up my search.
I hope you guys are all learning as much as I am, and having fun eating the projects too….
anyway, without further adieu, I give you: cheese!
Farmers Cheese Four Ways, from Homemade Trade: Aimee, that chive cheese sounds right up my alley… and your second batch does look an awful lot like paneer. Do you think you could fry it up in cubes, or was it too creamy still?
Fresh Cheese from Grow and Resist: in which Meg faces her fear of cooking milk and successfully pulls off a batch of fresh cheese. (also: I can’t wait to hear about those rhubarb cocktails… )
Homemade Ricotta and a Super Secret Family Recipe for New York Cheesecake: This cheesecake looks absolutely divine. Seriously. Let’s all meet at Julianne’s house for dessert, I’ll go fuel up the jet and come get you guys.
(Have you started fermenting things yet for this month’s challenge? The topic is so broad, I’m curious to see what everyone comes up with. Remember, posts are due by June 15th, and anyone that’s new to the party is free to join at anytime. Just e-mail me a link to the url of your post by the due date. My e-mail is email@example.com.)