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What I’ve Learned While Making Cheese

mozzarella stone ball

As you would know from my Harmonious Belly Facebook page, I’ve embarked on a cheese making project. It’s one of those things I promised myself I’d explore in the new year, and I’m really glad I kept that promise. It, among all my recent projects, has been the most humbling.

I’ve made what can only be described as beginner’s mistakes. But I have developed a certain appreciation for the trips and falls I’ve made, and forgiven myself for them – it’s been a big learning experience.

Now, I’ve only attempted to make cheese twice now – a batch of ricotta and a ball of fresh mozzarella. Both are fresh cow’s milk cheeses, and both are what I originally considered to be beginner cheese making projects – in my mind, that meant “easy.” Perhaps for some people it is easy, but for me it wasn’t – in that I did not attain the desired result. The cheeses were certainly edible, but they didn’t take the form or texture that I desired.

So, here are some of the things I’ve learned so far during cheese making.

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Spinach by Yotam Ottolenghi

ottolenghi spinach

I first came across the name “Ottolenghi” on the 101 Cookbooks site, where Heidi featured a recipe from Ottolenghi: The Cookbook.  The recipe consists primarily of Bhutanese red rice and quinoa, along with aromatics, pistachios, dried apricots, and arugula.  I remember making and really enjoying this dish, especially entranced with the red rice, which was unusual to me but so delicious.  FYI, “Ottolenghi” is the last name of Yotam Ottolenghi, who with Sami Tamimi are behind Ottolenghi, a very popular food shop and catering company in London, UK.

Last month, I discovered another Ottolenghi recipe that looked fantastic.  It’s very simple – spinach, pine nuts, ricotta, and some aromatics and spices.  I was particularly intrigued by the use of sumac, which I’ve only come across in middle eastern restaurants here in town (most notably at Kabab Cafe).

Sumac spice, not to be confused with the more toxic sumac like poison ivy, is a dark red spice derived from a wild bush in the Mediterranean.  The spice has as tart, lemony flavor.  It’s really delicious, and since I have so much of it left over, I look forward to trying other dishes that require it.

So, this lovely spinach dish.  I thought it was very good, really tasty, and easy to make; and I’d make it again in an instant.  I loved the use of fresh, mild cheese alongside the tart sumac, plus the cheese and nuts boost the protein content. I was happy to be able to take advantage of buying fresh, locally made ricotta at my neighborhood salumeria.  This cheese is so fresh and clean tasting, it’s a joy to use.  This dish is also good the next day.

You can find the recipe for Spinach with Sumac, Pine Nuts, and Fresh Cheese over on Design Sponge.