Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This recipe for a generic white-rind, soft ripened cheese comes from The School of Artisan Food, where I completed a day course in basic cheesemaking skills.
An attempt to make cheese slightly healthier with a recipe for low fat ricotta.
It's easy to make butter out of cream. Especially if you have kids around
Tender and creamy, the homemade ricotta pictured here is dressed with just a drizzle of olive oil, bright lemon zest, black pepper and flaky sea salt.
SFGate visits the Cheese School. and retrieves recipes for ricotta salata, fresh chèvre, queso fresco and fromage blanc.
You can make your own ricotta cheese quickly and easily -- and turn it into a delicious cheesecake, too!
Harriet Fasenfest, author of A Householder's Guide to the Universe shares how to make fresh butter, and the different characteristics that come from milk in the spring versus the winter season in this informative video.
A recipe for making crumbly Lancashire style cheese at home, with no need for special cultures.
Farmer cheese, and its cousin paneer, is by far the simplest cheese to make - you don't need rennet, it doesn't need to age, and there are only two ingredients.
Got milk? Got vinegar? Great - let's make some cheese!
On day 2, we went to a caseificio in Parma to watch the production of Parmigiano-Reggiano, the king of Italian cheeses. This is a truly artisanal production done on a large scale.