Like this:

dear friends, do you like cheese?  i like cheese.  i think cheese is knees of the bees, the meow of the cat, as well as its pajamas and other accessories.  it is top dog straight from this filly’s mouth.

anyway, i’ve always thought that making cheese was kind of off-limits for me.  i mean, every time you see people making cheese on tv it’s like this big production with vats and thermometers and curing/drying places and wooden shelves and cows and sawdust smell and well, YIKES.  soooOOooo, when deb over at smitten kitchen was writing about making ricotta in her tiny city sardine can kitchen, it was like i caught on fire.  cheese?  real cheese?  IN MY MOUTH KITCHEN RIGHT NOW??

LET’S DO THIS. 

i made plans.  i’m gonna do this right–good dairy, cheesecloth, and, and….. and?

well, that was about it aside from some lemon juice.  seriously?  and all i have to do is wait for an hour for it to separate and turn into creamy goodness?  yea?  really?  really.  really??  FOR REAL.

huh.  well, color me surprised, but lawsie if it isn’t tasty (and probably heart-stopping–in a completely good way!  …maybe.  no.  probably not).  but to be completely honest, i think the next time i make it i’ll probably leave out the cream–is it possible that it’s too rich??–i mean, i guess it’s taboo to use anything but milk anyway, so alrighty.  there will definitely be other tries.

and you end up with whey!  that liquid that comes out of the cheesecloth to make the cheese?  whey!  it’s full of proteins and good stuff.  i put it in my blueberries ’cause apparently acid-loving plants like it (it hasn’t killed them so far!).

in any case, it was right tasty on pizza (dough du foode) with local summer squash and thyme and tomatoes from my garden.  mmmm thyme.  thymey-wimey-thyme-thyme.

or pasta with some wine and more squash, more tomatoes and leftover pork loin.

huzzah carbs!  and huzzah new, usable, and trash-free things!

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