So I'm (finally) reading Kingsolver's Animal, Vegetable, Miracle, about her family's yearlong immersion in producing (almost all of) their own food and eating entirely as locavores. While I do not aspire to eating only that which comes from my own garden or an hour's drive or 100-mile radius or from the tri-state region (there are several definitions of "local"), I do attempt to buy things locally and at least, when it isn't local, make sure that it's reasonably seasonal to New England (i.e. no asparagus or berries for us this winter! Apples, hearty greens, root vegetables, and the like. It's kinda sad to have to say no to a preschooler begging for strawberries and grapes in March. "But the grocery store has them!" he cries. He'll understand eventually. Or not.).
Anyway, in the last year we've experimented with freezer jams and making a lot of our own bread. I just got three recipes from a friend who is experienced at putting up tomato sauce and stewed tomatoes--that's my plan for this summer. Right after I buy a mini-deep freeze. But, in the section of the book I read last night, I have been inspired to a whole new level of food production: cheese! Yep, I would love to learn how to make some cheese. Not all of our cheese, just some, just because. Right now, I have my mind set on the likes of ricotta, cream cheese, mascarpone, mozzarella, you know, the soft cheeses. Not big wheels of cheddar and the like, just easy cheeses. Maybe a cottage cheese. Think I'm crazy? Probably.
But it's not impossible. Because not too far north of here lives the Queen of Cheese, who was mentioned at length in the Kingsolver book. And she gives workshops, in addition to selling kits for kitchen production. All the workshops are sold out for the spring but I can try it at home a bit and then wait for fall.
I wonder what will be next?
(I know what won't be next: I will never be trying to make clothes for anyone).
Cottage cheese might not be too challenging as I remember my dad making some when I was a kid. The only thing I actually remember was the cheesecloth "bag" hanging from the kitchen spout so the liquids could drain into the sink. I couldn't tell you whether it was good or not, but I'm pretty sure that was the only time he made it. It might have been good, just not any better than store bought and therefore, not necessary to make again.
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