Nourishing Foods

Here, homemade liver pate and roasted potatoes

 At the beginning of the school year, in September -- a feast of cheese, with our dried plums -- cheeses have been aged for some time. But, as I learned in France, the fresher, the better (almost)

Mozzarella supreme

I make cultured mozzarella, but in this picture, you can see a kind of hybrid long method-less long method -- with citrus acid (I use lemon juice) added to increase the acidity. Critical to achieving a good mozzarella "stretch" is the appropriate pH. Recipe from Mastering Artisan Cheesemaking by Gianaclis Caldwell. Unsalted version.