Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Making mozzarella can be tricky but when I found some buffalo's milk I was determined to give it a go. Using just citric acid and rennet to set the milk, I managed to eventually produce a small but perfectly-formed ball of mozzarella cheese.
Once you've eaten as much fresh pesto as you can stomach and have given away enough dill, marjoram, and thyme to outfit a small herbarium, it’s time to consider plan B: freezing and drying those herbs for later use.
