So… I know that sticking your hands in scorching hot whey might not be what you’re dreaming of right now, but I’ve got to tell you, I did it today and I am not sorry. It’s about 110 degrees in my bedroom right now–I mean it’s really that hot and many of you might be…
butter
As I’d hoped, any kind of heavy cream will give you a nice little ball of butter, so long as you whip it for long enough. Once you’ve gotten it to this point, keep your eyes on the bowl. The cream will get whipped, then overwhipped, and then: Now, the goal is to get all…
30-minute mozzarella
I’ve been wanting to make mozzarella for a long time. I had heard how easy and fabulous it was, and I felt a little silly for waiting so long. And was it worth it? Definitely. I had a few friends over, and I think we all cheered when those curds turn stretchy. So in the…
ricotta, again
Fresh Ricottafrom Lynne Rossetto Kasper, The Splendid Table makes about 1 pound2 1/2 quarts whole milk1/4 cup less 1 tablespoon heavy cream (not ultrapasteurized) (I left this out, as I was using cream on top raw milk)5 Tablespoons plus 1 teaspoon fresh lemon juice1/8 teaspoon salt Stir together all of the ingredients except the salt…
chocolate ricotta mousse
I have a present for you today. It’s my birthday week, and this is how I do things. I’ve got something good for you. I’ve got a decadent and fabulous dessert that you can make in ten minutes. I’m serious. At 1:00 I realized that I didn’t know what I was going to write about…
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 