Cheese please

While my brother was downing jugs of Kool Aid, I developed my own childhood food obsession: melted mozzarella. I thought I had kept it a total secret until 13-year-old me overheard my Dad talking to a friend one day, musing about his weird kids, "yeah and the other day I look in the kitchen and Jen is diving in to a plate of melted cheese out of the microwave. That's it. Just melted cheese." Busted!

Though I now openly love cheese, I have adjusted to only eating it in socially acceptable formats.

At Squash Blossom farm there are four cows, one of which they milk. Before she gave birth, Lafonda was giving up to 16 litres of milk a day. Now that she feeds her calf, they are only getting about 2 litres a day for the household, but that is plenty for making cheese and ice cream. On Sunday I learned how to make mozzarella and used the whey (the by-product of cheese-making) to make herbed ricotta. Not only was it easy, but it tasted like real cheese - the kind you want to just melt in the microwave and devour. 

I am going to be the best farm wife ever.

 Mozzarella in the making

Mozzarella balls

Herbed ricotta