Reclaiming the Kitchen: The Art of Cooking

In this excerpt from her newest book, Barbara Kingsolver discusses how her family came to connect with food culture and the art of cooking. A day of cheese making proved to be just what the doctor ordered.

Cooking is the great divide between good eating and bad.
Photo by John Ivanko
Making Cheese
Make your own cheeses for spectacular — and fun! — home-cooked meals.
Photo by John Ivanko
Cheesemaking Carroll
Ricki Carroll has taught her craft to thousands of aspiring cheese makers.
Photo by Jamie Eckley
High-quality milk from happy animals makes scrumdidleumptious cheese!
Photo by Jason Houston
Kingsolver Mozzarella
Connecting the generations: Barbara Kingsolver braids fresh mozzarella with her daughters and their grandmother.
Photo by Steven Hopp
Carroll teaches girl
Ricki Carroll teaches Lily Kingsolver the art of cheese making.
Photo by Steven Hopp
Homemade Cheese
With homemade cheese, you have control over what goes into, and what stays out, of your cheeses.
Photo by Jennifer May
Cheese on Shelf
“We’re connecting across geography and time with everybody who ever looked at a full-moon pot of white milk and imagined cheese.”
Photo by Robin Asbell
Draining Cheese
Heat milk, add culture, let sit, hang in a cheesecloth bag to drain. That’s about all it takes to make many kinds of cheese.
Photo by Jason Houston
Homemade Soft Cheese
Even if you are lactose-intolerant, you may be able to enjoy homemade soft cheeses.
Photo by Rick Wetherbee
Goat's-milk Chevre
Freshly made goat’s-milk chevre is an exceptional treat, and sooooooooo easy to make!
Photo by Jennifer May
Hard, Aged Cheese
A quality diet is not an elitist option for the do-it-yourselfer. You can even make your favorite hard, aged cheeses at home.
Photo by Rick Wetherbee
Heat Milk
MOTHER EARTH NEWS editors demonstrate that making mozzarella actually is as easy as Barbara Kingsolver makes it sound. And just that much fun! Step 1: Heat the milk.
Photo by Matthew T. Stallbaumer
Add Rennet to Milk
Step 2: Add rennet to curdle the milk.
Photo by Matthew T. Stallbaumer
Drain Whey
Step 3: Drain off whey.
Photo by Matthew T. Stallbaumer
Laugh at Cheese
Step 4: Laugh at how easy cheese making can be!
Photo by Matthew T. Stallbaumer
Knead Curds
Step 5: Knead hot curds.
Photo by Matthew T. Stallbaumer
Stretch Mozzarella
Step 6: Stretch yummy mozzarella.
Photo by Matthew T. Stallbaumer

Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.