Wednesday, March 16, 2011

Ricotta Is Good Too

So the mozzarella was a bust, but it did turn out to be very ricotta-like.  I think I just need to order some new rennet or it could be that the milk it too pasteurized.  I may check around some of the health food stores first, because I was really wanting it for Friday.  I could buy some fresh mozzarella, but it's so much more fun (and better tasting) when you make your own.  I did get quite a bit a whey from the process.  I will use that to make bread and pizza crust this week!

Here's my, we'll call it ricotta, after hanging in cheesecloth to drain the whey off.  I see lasagna in our future.

No whey!  Yes way, lots of whey, this is only about 1/3 of it.  Just no curds to go along with it.  Sorry Miss Muffet.

The turkey is on the grill/smoker right now!  It will take all day, but it should be well worth the wait.  I also have a duck breast that I'm going to stick out there a little later.  I think that should be pretty tasty too! 

More pics later!

I finally decided that I just can't make, or haven't found a good recipe for, breakfast sausage.  It all tastes fine, but just like a spiced up burger.  I want that Jimmy Dean taste.  I broke down and bought some seasoning for wild game.  Last night I made up some more bison sausage.  This time it was much closer to that taste I am looking for.  It may have to do.


  1. Wow! That is so cool - making your own cheese! I love it!

  2. 30 minute mozzarella kits. It is super easy!

  3. I had so much fun making cheese with you last year. I still want to try and make bleu cheese. It seems so technical with jabbing it with the skewers and such. I think I'll try it a little later this spring and find a temperate place to store it.
    How hard is it for me to make something moldy? Happens in my fridge all the time, can't be that hard, can it?