ricotta.

I can’t seem to get Dexy’s midnight runners’ out of my head today. Anyone else??

 

I know that the song is about  EILEEN  but in my head I’ve been singing IRENE. I know, I can be twisted.

Kay.. enough of that. who likes Cheesecake?

Lasagna?

Cheese ravioli?

yeah. me too. and three.

Ok.. guilty, when it comes to cheese I eat one and a half my portion of a serving. Sometimes more.

I must have som kind of mis guided genetic mutation. Yeah, that sounds good. It couldn’t POSSIBLY be my lack of self control??

nah.. didn’t think so.

 

I like super-dee-duperly love cheese

 

It is the sole reason that I could never become vegan.

Cheese. I love ricotta cheese. I used to be able to buy an imported one that I just LOVED. Then the store stopped carrying it. That one cheese ruined me for any other ricotta. Ruined. I swear I could always taste the careseaguem gum ( or whatever it was called) in most grocery store brands.

I’ve seen fresh ricotta in the gourmet cheese section, but just could not stomach the price.

Imagine my surprise when I came across a recipe for freshly made home made ricotta. made at home! (hmm. probably why it is called home made?)

If you are ready to walk away right now, thinking ” no way. she might be able to do it, but I never will.” then STOP. right in your tracks. You CAN do this, you  SHOULD do this & you will not believe the results! ( and never ever need to recycle a plastic ricotta container that the ricotta had started sucking the plastic container taste into.)

adapted from epicurious

you will need.

1 quart ( 32 ounces) of milk ( I used 1 %)

1 Cup heavy cream

1/2 tsp Kosher salt

juice of 2 lemons.

cheesecloth-lind strainer over a bowl

In a large pot over high heat, bring milk, cream & salt to a rolling boil, stirring often so that it doesn’t scorch.

Then add the lemon juice, again stirring often until it curdles. ( don’t be grossed out, we WANT it to curdle) Cook, stirring for 2 minutes.

Slowly pur mixture ( be careful. it’s hot *sizzle*) into cheese cloth lined strainer

*FULL disclosure*

Ryan came up while I was making this today just as I was pouring it into the strainer. I SWEAR to you.. It hit me at that moment why it is called cheesecloth!  HE said, “mom, you are kidding me!!” sadly. no.

 

and let it drain. Once curd is separated from the whey, place in the refrigerator to chill (keep a bowl underneath because it will continue to drain) .

Now when I made it yesterday, I through out the whey. But I have been reading about ways to use it AND got to thinking about how much we pay for whey protein in the store.  HMMM???

 

so today I drained it into a mason jar. I will find a use for it.

Muhawww!

so here is the final product

what? you want a closer look?

cool. buckets. I’m yer girl 🙂

this was amazing on our pizza last night.. and will somehow be a part on tonights’ dinner. Please try to make this. I can only compare it to….

jarred store- bought sauce vs. home made marinara

 

chocolate flavored candy disks vs. Godvia Chocolate.

giant jug of wine to Vintage cabernet.

Easter peeps to.. well, really?… anything……

ok.. one last bit of news .. My half-sister gave birth to a beautiful, healthy baby girl today!

welcome to the world, Kalli Grace… I will embroider your quilt & send it on you way!

I made it for you with much love 🙂

~aunty shel 🙂

 

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Comments

  1. Cheese really should be on the same level as chocolate, in my opinion.

    And congrats to your half sister!

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  2. Can’t wait to try making. Leave it to you to not only make the most delicious lasagna in the world, but to make your own ricotta, well, TOTALLY AWESOME comes to mind. Love you, Mom

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  3. I am so going to try this!!!! Yum!

    Like

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  1. […] could attempt to make it yourself as I did HERE It’s easy and fun, I […]

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  2. […] could attempt to make it yourself as I did HERE It’s easy and fun, I […]

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