This culinary journey began with my wanting to pickle some red onions. Jamie Oliver did a segment on pickling vegetables on one of his series, and being that I love pickled red onions, I thought I'd start out with that. I have two pounds of red onions sitting on my kitchen counter, taunting me to pickle them. I've been putting it off until I find enough canning jars to store them in, but I'll get to it. In my search for pickling methods/recipes, I came across the a wonderful YouTube video featuring the most warm and matronly woman making homemade sauerkraut, and I decided I had to give that a go. Who knew that all that went into making sauerkraut was cabbage and a little patience? I am happy to say that I happened to have a head of cabbage and an empty pickle jar handy so the cabbage is happily fermenting as I type this.
I was in the mood for a caprese salad today, and in my frustration at how expensive true mozzarella cheese is, I began researching what went into making mozzarella, and it turns out that it's not that complicated so in my next venture, I will set out to make real mozzarella.
Long story short, my inspiration for today has been this
website I've found on, not only making mozzarella, but also butter and ricotta cheese.
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| The promised land of mozzarella |
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