The Pitchfork Incubator Kitchen: A Journey in Cheesemaking

As I reflect on our latest adventures at Morning Star Meadows, I am filled with excitement for both of these farms and the sheep that will soon be heading to their new home in the Berkshires. Our Icelandics are eagerly awaiting their extended vacation in this cooler climate, and we know they will thrive under the care of their new owners.

In the meantime, we've been busy hosting visitors from near and far. Last weekend, we welcomed Matilda, Esther, and Coffee's (our new moorit ram lamb) soon-to-be new owner for a visit. She and her sister traveled over two hours from western Massachusetts to join us in some farm chores and get to know our beloved sheep.

But what really caught my attention recently was the art of cheesemaking. As part of our agricultural community, we're fortunate to have access to fresh milk and the knowledge to turn it into something truly special. Our latest project was making ricotta cheese from scratch – and trust me, it's a game-changer!

With just two ingredients (whole milk and buttermilk), a stove, and some butter muslin cloth, you can create this creamy delight in no time. The process is surprisingly simple: combine the milks, heat them to 180 degrees, and voila! You'll be left with curds floating in a sea of whey. No rennin required – just pure, unadulterated cheese.

We recently purchased a quart of cultured buttermilk (the real deal, not that artificial stuff) and used it to make our own ricotta. The result? Absolutely divine! And the best part? With this recipe, you can double your quantity by letting the buttermilk culture with whole milk overnight – talk about efficiency!

If you're looking for a fun and rewarding DIY project in the kitchen, look no further than cheesemaking. Not only will you end up with delicious ricotta to use in your favorite recipes, but you'll also be supporting local agriculture and taking control of what goes into your food.

So go ahead, give it a try! With these simple steps and some basic ingredients, you can join the ranks of the cheese-making elite (okay, maybe not that exclusive, but you get the idea).

And who knows? Maybe our sheep will inspire you to start your own cheesemaking journey. After all, as we say here at Morning Star Meadows: 'Nothing like having an extended vacation in the Berkshires, eh?!

Pitchfork incubator kitchen