I missed cheese making whilst I was away and I was planning to just get started again on my own, but now I’m going to take part in Cheesepalooza!
Planned by A Canadian Foodie, it follows the monthly food-making challenge approach of Charcuterpalooza and other joint-blogging food adventures. August is out first month, so I’m looking forward to making some new cheeses and learning from others around the world. We’re going to be using Mary Karlin’s Artisan Cheese-making at Home book, which I haven’t used before, so I’ll let you know how I find the recipes as we go along.
360° of cheese 
Yeah! I know this might be an “easy” challenge for you to start with – but – depends on how you look at it… What can you do with ricotta to make it your own. I am so not there yet, but you are.
🙂
V
I’m looking forward to it. My ricotta has been pretty hit and miss to date! I’ve also only ever made whey ricotta, so it will be fun to give the full milk version a go.
My whole milk ricotta was gorgeous with vinegar and lemon – but didn’t even resemble ricotta all three times I used citric acid!
🙂
ODD
V