Ricotta and Mozzerella Making with Ladleah Dunn

Cheese making is a labor of love. It is a slow process, each step requiring the utmost care, correct temperature, thorough sanitation and a gentle massage. The satisfaction of turning milk into something more tangible, more textured and tastier is truly rewarding. Wading your hands in the heated milk as it turns to curd is a strange and exciting sensation and pressing the curds into a ball of mozzarella is a gentle exercise. Ladleah Dunn, my right hand woman in the kitchen, walked eight students through this experience on March 28th, a sunny Sunday afternoon, where we made fresh ricotta and mozzarella and then folded them into my grandmother’s tried and true lasagna. We will be teaching this class a second time around, on Sunday June 13th.