I must have an Italian gene somewhere…what is it about Italian food that just gets me? Tomato, cheese, pasta, bread….it is the very reason I cook…or eat for that matter! Making cheese has been on my bucket list for a long time…if I had any idea it was this easy, I would have done it a very long time ago.
Once tasted, it will now be very difficult to buy in a grocery store ever again. Served warm it is out of this world. Not overpowering at all, just a nice subtle flavor. I could almost describe it as under whelming, it is smooth, creamy, rich and simple all at the same time. From start to finish the whole process didn’t take much more than an hour and most of that time is spent letting the cheese drain.
I read for hours, (literally), every recipe for homemade Ricotta that I could find on the web. I couldn’t find two the same. To curdle the milk some use buttermilk or yogurt, or lemon or vinegar. I couldn’t decide and I liked the idea of the lemon so I used lemon juice and also vinegar for an extra punch..next time I’ll try it another way…or whey …ha! I love cheesey humor!
I’ll be using my fresh Ricotta tonite in lasagna rolls and I can’t wait! I was so tempted to whip up a fresh baguette this afternoon but didn’t, such discipline…am I skinny yet?
I’ve listed the nutritional information and I think you will be pleased by the numbers.
This will only last about 3 days in your fridge so eat it up or share with those you love!
8 cups whole milk
Pour milk mixture in to colander.
When your Ricotta has reached desired consistency…remove from cheese cloth and store in an airtight container for up to 3 days.