Monday, November 17, 2008

Homemade Ricotta - a pledge

Easy, easy, easy.
  1. Empty 1/2 gallon whole milk into saucepan
  2. Add dash of salt
  3. Bring to boil - stir occasionally
  4. Add 3T lemon juice
  5. Simmer two minutes until curdled
  6. Pour into cheesecloth-lined strainer
  7. Drain for one hour
  8. Devour or keep in fridge for a couple of days
I followed these steps last night and added the fresh cheesy goodness to a lasagna.

I will not buy ricotta from this day forth.

1 comment:

John Saxon said...

Wow! Who knew you could do that? I thought only Italians could do that.