Min celebrated the end of fourth grade by coming home and making two fresh cheeses. The first, on the right, is a fresh buttermilk cheese with chives from the garden. The second we made today, a ricotta using white vinegar as the coagulant. Both are supremely tasty and so easy! You basically just need cheesecloth and milk. The buttermilk version you don’t even add an acid. We held on to the whey and have been sipping it from a snifter.

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