Culinary Adventures with Camilla

Next on  my Precise Kitchen Elf 's agenda: homemade ricotta. I think the cheese kit I got for him from  Standing Stone Farms  is a hit...for all of us! He loves to measure and read directions. Wow. Where did he get that skill?! Certainly not from me. One of the most important things the boys have learned in our kitchen adventures: ingredients matter. So, Riley sought out some raw cow's milk from Schoch Dairy in Salinas. And he got to work. 1/2 gallon whole milk 1/4 C organic heavy cream 1/2 t citric acid 1 t fleur de sel In a large pot, combine the milk, cream, and citric acid and half the salt. Stir in an up and down motion to combine. Slowly heat the milk mixture to 184 degrees F. You will start to see the curds rising and resting on the top. Occastionally scrape the bottom and side of the pot with a silicone spatula to prevent the milk from scorching. Cover the pot and let the curds rest for 15 minutes off the heat. Place a cheese cloth in a coland...

One of my long-time kitchen goals has been to make my own cheese. So, when I saw a kit online, I ordered it. It came with everything that we needed to give cheese a try...except for the dairy. So, here's our first attempt. It was delicious! I don't think I'll ever buy mascarpone again. It's so easy! 1 quart heavy whipping cream 1/2 teaspoon citric acid 1/4 teaspoon fleur de sel (salt flakes) Bring the quart of cream to 190 degrees Fahrenheit, using a digital thermometer for the most accurate readings. (Thanks, Jenn! The candy thermometer you gave me for Christmas a few years ago is one of my most prized kitchen possessions.) Remove from heat and stir in the citric acid. The instruction said to "stir in an up and down motion." I don't really understand that. So, I did a sort of plunging motion with a spatula. You will immediately see it begin to thicken. Stir in the fleur de sel...with the same up and down motion. Place a cheese cloth - or pi...