When it comes to providing for ourselves, we’re complete n00bs. Sure, we’ve got some experience growing produce in whatever limited space we’ve had available, but beyond that, we’re pretty much at the mercy of the grocery store. As part of our explorations into buying fewer mass-produced items, we’re looking into the feasability of creating our own micro-batches of different foods.
So we’ve done some digging, and found these links to some basic cheese recipes.
We’ll let you know how it goes as we do it.
Simple” Flakey Farmhouse Cheddar – with 2-4 days of upfront prep and at least four weeks until it’s edible, don’t know so much about the “simple” part of it. Still, one we’re willing to try.
Italian Mozzarella – Not for the easily discouraged. I assume there’s some real science behind this process, as this link comes from a Ph.D. at the University of Cincinnati Clermont College.
Homemade Cottage Cheese – More smart cheese, this time from the University of Missouri Extension.
Homemade Farmer’s Cheese – Stepping back from all that over-educated cheese, what might be the simplest cheese recipe I’ve seen.
Homemade Feta Cheese – A cheese for the ages; Feta has been mentioned as far back as the Byzantine Empire. And if they could make it back then, I imagine that we can manage it today with all our high-tech gadgets and stuff.
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