I made mascarpone. I’ve been making simple cheeses: The pandemic has made me want, more than ever, to know how to do the stuff I typically outsource to the rest of the world, and I have been a vigorous habitual lifelong outsourcer of the making of cheese, which is a way of saying that I eat a lot of cheese. Mascarpone is a simple cheese, just about as simple as it gets, but velvety and delicious and indispensable.
What if I couldn’t count on the world to make mascarpone, or ricotta, or paneer or mozzarella for me anymore? I would be up Shit Creek, buddy. Therefore it is necessary that I learn to make at least some cheese, at least the basic cheeses, while such knowledge can be acquired without having to fight off any clans of cannibal raiders who have laid claim to the ruins of the…
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