From Layoff to Ladle

In one of my cooking classes we made a homemade nut-based ricotta substitute. It was relatively straightforward, and since I’m not vegan, I began reading up how to make a milk-based ricotta at home. Having made it several times now, I’m still surprised that it is quicker to make than driving to the grocery store. It often comes in at a better price point too! It only requires a few items: - 1L Whole Milk ( Tip:  do  not  use UHT or micro filtered) - 1 Lemon - 1/4 tsp sea salt - Cheesecloth - Strainer - Metal Bowl - Thermometer ( Tip : Use one that clips to side of saucepan) To make, pour the milk and salt in a saucepan and install your thermometer. Bring to 85C. Once warmed, remove from heat and add juice of one lemon. Stir. Place lid on and let sit for 20 mins. Finally, dampen cheese cloth and place it over strainer that’s been placed on a large bowl. Gently pour or ladle milk into the strainer. Let strain for 5-20 mins, depending how dry you want your cheese. Tip: You c...

It has been a long, cold winter in Ontario. It’s now mid-May and nighttime temperatures are still hovering near freezing. I’m also readjusting to winters in Ontario after living on the much more temperate Vancouver Island for four years, and I’ve been missing the humidity more than I expected. It’s been very dry here all winter. Still, there are signs of spring in the backyard: the sounds of birds waking me in the morning and frogs settling in at night. I’ve started my seedlings (tomatoes, cucumbers, and zucchini) and I’m looking forward to transplanting them into the garden in early June. I’ve already planted my potato starts and onion bulbs, and a batch of sauerkraut is currently fermenting on the counter for summer BBQs. I didn’t write any entries for a couple of months, as I’ve been working a contract that has left me quite exhausted. On top of that, a few family members and friends have been diagnosed with cancer in the past while, so we’ve been spending time visiting and helping ...