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.

Or you might come home to chevre draining in the oven:

Cheese in the oven! Post-It note

We bought 4 quarts of goat’s milk from Trader Joe’s and 4 chevre molds at The Beverage People in Santa Rosa on Saturday and right now our apartment smells like a cross between really tangy yogurt and cream cheese.

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