I am sending away for my hippie cooking merit badge for sure: yesterday afternoon I made my first batch of homemade cheese! The kit my mom sent me advertises it as "30-minute mozzarella," but it took me most of the afternoon to get it up to the right temperature and skim the chunks off the watery parts. It turned out beautiful and delicious, though I'm a little disappointed by the milk-to-cheese ratio (one gallon= two small blobs of cheese.) This brings us one step closer to the perfect Zambia pizza.
Next up: ricotta! (Plus we have a pot of soy beans on the stove right now; further adventures in hippie foods: soysages!)