On Sunday we had a great day in the kitchen. We made a batch of mozzarella in the morning. It turned out okay but not great. It was not as soft as the best one I've made so far. I did, however, leave the whey afterward to sit for 12 hours (as I'd found as a suggestion on a website by a chemistry professor somewhere) and then I cooked the whey a bit longer than usual as I set it cooking while reading bedtime stories to my 4 year old. I used a reusable coffee filter to filter the whey and ended up with a great output of ricotta that tasted great. One of these times I'll get both the mozzarella and ricotta right. Used milk from Chambersburg this time. Comes in thick glass bottles with deposit and return.
Today, we made pretzels at breakfast time for lunch. Served them with cream cheese or ricotta and jellies of various sorts. Even made a braided soft pretzel or two. Then, for dinner made pizza. First time in a while that I was able to make the pizza with dough made at the time rather than making the dough early and refrigerating. Made my kids happy with the quality. Use the mozzarella and ricotta from Sunday on the pizzas and an organic pepper on one of the two.
Two great days in the kitchen. Going to try to keep it up with my boys while teaching over the next eight weeks.
Is there a Path?
1 year ago