How to make mozzarella and ricotta cheese at home in less than an hour (Nov. 2021)

Growing up in the Midwest, I thought cheese was orange.

When I moved to New York City, I had access to cheese shops like Murray’s Cheese in the West Village and I understood that cheese could be a variety of hues, from the stark white of a goat’s milk cheese, to the yellowed cow’s milk of a French Comté, to the burnt orange of a British Red Leicester. Regardless of its appearance, though, I understood that cheese was a food to be bought, not to be made.

[Read the whole article and watch the associated video I made here!]