Last weekend we made our first ricotta and our second batch of mozzarella—all so we could make a lasagna from scratch. We even made the fresh pasta sheets and tomato sauce. The tomatoes were from cans, but it’s winter, so there’s no harm in that. Other than the Italian sausage, the only other non-homemade ingredient was some parmesan—but it’s going to be a year or more (if ever) before we’ll have any homemade of that.

Milk curdling in the process of making mozzarella

Hanging the ricotta in butter muslin to drain out the excess whey

The finished product

• A taste of Parma
• This weekend I did the dishes (and some other stuff)
• So you want to make cheese at home?
• The making of a mushroom lasagna
• Urban Cheese Party!

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