Be careful if you get into cheesemaking

You might come home to contraptions that look like this:
Pressing homemade ricotta salata

I was working late last night, and while I was out, Stephanie started making ricotta salata (a pressed, salted, and dried variety of ricotta cheese). Apparently it’s going to age in our refrigerator for 2 weeks.

Friday, January 16, 2009 11:01am
Food

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