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?
In which I make homemade mozzerella and ricotta with the fanciest of tools - a thermometer and my hands.
This is an incredibly versatile, mild cheese for a spread on crackers; with fruit or veggies; mixed into a vinaigrette; or added to scrambled eggs. Recipe includes step-by-step photos and instructions.
Never thought you'd be able to make cheese in the comforts of home? Think again--super simple steps to making the most delicious ricotta ever!
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