homemade cheese

I'm something of an industrial-size resolution creator. I love the huge, sweeping type of resolutions that involve dismantling my normal way of thinking or operating in the world — and I don't reserve them for New Years, although that's a traditionally fun kickoff for some of them. 

Even though there are approximately 5,000 blog posts out there right now about how resolutions don't work, I think the inclination to make these simple vows is tempting for a reason. Who doesn't love a fresh start, a sense of improvement, a brighter way forward instead of gloomy regrets? I do agree that some types of goals seem almost thwarted from the start, particularly those that are too vague — "I'm going to be a better person this year!" — or perhaps too ambitious or restrictive. 

If the ultimate DIY project is one that is surprisingly easy, and drastically better than the store-bought stuff, then I’ve got the world’s greatest food project for you: homemade ricotta cheese. 

Ricotta cheese was never a serious player in my food repertoire. It had typically been a background note, layered in lasagna, stuffed into pasta shells, stirred into a casserole. Never did it stand out as a main ingredient to celebrate.

But then, recipes for homemade ricotta started popping up on the Web. And, some of my favorite bloggers were singing its soft, creamy praises. I’m always up for a cooking project, so I decided to see what all the fuss was about.

And here’s what I learned: wow, it’s easy, and wow, it’s good.

This is the sixth post in our Co-op on a Budget series, which explores the different ways that we can shop co-op effectively and affordably. Also check out posts on shopping bulk, the Wedge Co-op vs.