It's only natural that someone who loves stinky, funky cheeses might turn to making her own stinky, funky kimchi—deliciously spicy cabbage pickled in the Korean tradition. Kimchi and cheese are two of my favorite foods so it was only a matter of time before they came to share a common home on my plate: the grilled sandwich.
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Whey ricotta is quite a different beast from the fluffy white goop that's saturated the American market. Even packaged low-fat ricotta sold in most supermarkets is made from part-skim milk, not whey, and usually contains all kinds of wonky stabilizers to make up for the lack of fat. The process for making whey ricotta is basically the same as that for making whole-milk ricotta, except that you begin with fluid whey instead of fluid whole milk.
Ricotta is one of the easier cheeses to make at home—it's especially tasty when fresh from the cheesecloth. The single step that makes cheese is adding acid to the milk, be it from lemon juice, vinegar, or buttermilk, in varying proportions. For this recipe you will need a big ol' pot, a non-reactive stirring spoon, a colander lined with cheesecloth, paper towels, butter muslin, or a very clean flour sack dish towel, and a reliable thermometer. It's pretty simple, and you get to call yourself a cheesemaker after.
Welsh rarebit, on toast, broiled. [Photograph: adactio on Flickr] I have a confession to make. In my 26 years, I have never watched a Super Bowl. Heck, I've never even sat through an entire football game. So my position as...