Here’s my question… How does making your own compare to buying in terms of:
1. price
2. taste
Both for sausage and for cheese. Do you have any opinion?
Joy—let Kyle know, I’ll happily test drink his beer. Have you guys been to The Beverage People in Santa Rosa yet? Stephanie and I stopped by on Saturday and picked up some molds to make chevre (after picking up 4 quarts of goat milk from Trader Joe’s).
Pamela, well I haven’t tried Joy’s sausage yet, so I can’t speak to its quality, but it looks awesome. As far as making cheese, there are some setup costs (a few dollars for rennet and citric acid, a thermometer, cheese cloth, etc), but in general I would say a gallon of whole milk at $3-4 makes two large lobes of mozzarella, which would probably cost twice as much to buy in the store.
As far as taste goes, I would say it’s different, but equivalent (obviously I’m not using the milk of water buffalos). That said, I really enjoy the pleasure in variation—every time I make it, it comes out a little different. I do have to say that the whole milk ricotta we made, spread on a piece of toasted baguette with a dollop of olive oil and a sprinkle of sea salt was far superior to any store bought ricotta.
Here’s my question… How does making your own compare to buying in terms of:
1. price
2. taste
Both for sausage and for cheese. Do you have any opinion?
Hehe… Kyle wants to make beer now. It’s an epidemic.
Joy—let Kyle know, I’ll happily test drink his beer. Have you guys been to The Beverage People in Santa Rosa yet? Stephanie and I stopped by on Saturday and picked up some molds to make chevre (after picking up 4 quarts of goat milk from Trader Joe’s).
Pamela, well I haven’t tried Joy’s sausage yet, so I can’t speak to its quality, but it looks awesome. As far as making cheese, there are some setup costs (a few dollars for rennet and citric acid, a thermometer, cheese cloth, etc), but in general I would say a gallon of whole milk at $3-4 makes two large lobes of mozzarella, which would probably cost twice as much to buy in the store.
As far as taste goes, I would say it’s different, but equivalent (obviously I’m not using the milk of water buffalos). That said, I really enjoy the pleasure in variation—every time I make it, it comes out a little different. I do have to say that the whole milk ricotta we made, spread on a piece of toasted baguette with a dollop of olive oil and a sprinkle of sea salt was far superior to any store bought ricotta.