Summary
The book arrived on a glum, gray winter day, when thoughts of twisting a vine-ripe tomato from the backyard garden were better left unthought. "The Home Creamery" posited the idea that making cheese is an easy endeavor and, of course, fun. I dismissed it because, in my mind, some foods are better left to the pros - making mayonnaise, for instance, or french fries. Or cheese.
But as winter lingered, the intrigue built. The clincher came when author Kathy Farrell-Kingsley quoted this old saying: "Cheese is milk's leap toward immortality." What cook could resist that challenge?See the full content of this document
Extract
You Grew Your Own Tomatoes ... ... Now, Make Your Own Mozzarella.
Now around here, we have an old saying of our own: Plant your tomatoes by May 1 and pick 'em by the Fourth of July. So while the tomatoes in the garden swelled and turned from green to pink to red, and the basil plant bushed out, I began scouting citric acid, cheese salt and rennet - the items I'd need to make cheese.
I vowed to honor the first vine-ripene...See the full content of this document
Sponsored links
