To Grow, To Make and To Cook.

Butter, Ricotta and Kefir - I made all three of these at some point in Paris. They're relatively labour-intensive and ordering unpasteurised milk from my local cheesemonger (it had to be ordered in specially for me) got me the reputation of being "the weird English girl." However, the butter here in Italy is really dire (I was so spoilt in France!) that desperation may well drive me to risk my reputation again and ask my cheesemonger to put aside some milk for me...  

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