As we speak, I have just made salted butter and ricotta. I have some cream culturing for cultured butter and buttermilk, and I have creme fraiche brewing with some of the buttermilk I have.
All of my whole milk and cream came from Snowville - they are going to be at the Clintonville market tomorrow, so there's not excuse not to try it out yourself!
Anyone have any ideas for using up a few quarts of whey? As it turns out, ricotta has a pretty low yield.
I will share my processes as soon as I have a chance to taste everything and write it up. I was specifically asked not to share these recipes by the chef who gave them to me, but I will google and try to find something very similar.
After this, I'm going on a much-needed diet . . .