If you only want one pinch them off. But if you want more I have to disagree about separating them. In my climate all cucurbits are routinely sown inside and transplanted. They may well be slightly stressed but it does not hurt them in the long run. Today I will be planting out my Zucchini from cells.

Wow, this reminds me of last spring when I was making cheese nearly every morning because my husband decided to milk 2 of our beef cows that lost their calves. Kind of like a science project, temperature, cultures,enzymes and timing are very important. (the New England Cheese Supply is awesome) I made my own press with a PVC pipe with holes and made wood disks to fit inside. My weighting were not accurate, but I guess it didn't matter since most of the cheese got eaten before it totally aged anyways. The harder the cheese (Romano or Parmesan) the more pressure._ Quite frankly there's not big money to be saved making your own but it is fun and I learned to appreciate the process. It takes 10 lbs of milk to make 1 lb of cheese and I can buy basic cheddar around here for $4.00 a lb. (homemade yogurt is definitely money saving though 1 gallon milk =1 gallon yogurt) I like the fast mozzarella recipe using citric acid when ever I was in a hurry but I did experiment with some of the other hard cheeses although most did not make it through the aging process because of sampling.

Fromage Fort is done - I can honestly say I love that I had the rosemary crusted Manchego to include, it lends a wonderful herby flavor to it. And I went with 1 clove of garlic, otherwise it gets really strong sitting in the fridge for a day or so. The Moody Blue will probably go on pizzette with caramelized onions tomorrow. I am having a few friends over (they were supposed to come last night, life got in the way) and I am making Ruthannas olive and anchovy bites too. OMG we will all be stinking to high Heaven with all the garlic, olives, cheese, anchovies, etc but we will be in good company so I guess it is okay. Thank you again for all the inspiration, I now have a trove of ideas what to do with left over cheeses! Alexa

Steve, yes there are several methods out there that don't require special ingredients. I love comparing different recipes. I think this may be the original recipe I had in my mind. It's from the Splendid Table and looking at it again, I can see that this is going to be some very pricey cream cheese to make. 2 qts heavy cream, 1 qt half and half and 1 qt whole milk. I think I probably will have to find another recipe because I just don't think I can get the cream or half and half here in town that isn't ultra pasteurized. Thanks again, Trace Here is a link that might be useful: Splendid Table ricotta/cream cheese