So. Despite the fact that I am left handed, I can only handle a needle with my right hand... Which is problematic right now because my pseudo-gout is acting up, and my right thumb is swollen and utterly useless. (I'm having trouble shifting gears in my car right now... My right hand is being seriously defective!) Needless to say, there will likely be very little sewing for me until my thumb decides to fix itself up. (Probably in a couple weeks.)

I think I forgot to mention that this is why I've suddenly switched gears and gone all dairy on you of late. Making things in my kitchen doesn't seem to require quite as much manual dexterity as my usual hobbies... Thus my current cheesy-progression.

SO!

On Saturday, I went to the Willy Street Co-op and got some citric acid and rennet, and spent 5 hours making mozzarella cheese with this recipe. I'm pleased to report that my cheese is BEAUTIFUL and yummy, and behaves (quite to my surprise) like real cheese. It melts when you heat it and stretches out into lovely strings and everything!



One gallon of milk makes about 12 oz of mozzarella. Ricotta was a possible by-product of this project, and while I did try for it, 3 quarts of whey doesn't really seem to make a useable amount of ricotta... I think I made about 3T of ricotta... I have 0 recipies that call for 3 tablespoons of ricotta...

Oh, well. Maggie and Jasmine think whey is MADE OF AWESOME, so the next batch will likely become a food-suppliment for my little beasties.

Saturday, I also went to a Salsa Rueda class with Miss [livejournal.com profile] jinglymushroom and, while the class went longer than I expected, I like to think that I sucked rather less than anticipated. I was actually able to have fun this time 'round, rather than being concerned that I might commit accidental violence upon my partner's toes...
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