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when i was in bordeaux i spent one day walking from bookshop and bookshop and simply perusing. there was one book that i wish i would have bought that i read from cover to cover while window shopping. it was a book on how to make chevre (goat milk cheese). it looked like it would be fairly simple, requiring only goat’s milk, vinegar, molds, and a little patience. later, while searching the internet to try and find a similar set of instructions i found that ricotta seemed to be the entry level into cheesemaking and figured that i would give it a try before devoting a few days to making mozzarella or chevre. but i didn’t think it would be so easy! it only takes like 15 minutes tops! it’s pretty safe to say that i’m never buying ricotta at the store ever again.