Wednesday, February 25, 2009

Today's Kitchen Adventure, Homemade Ricotta Cheese.................

When it comes to my kitchen I like to be able to say "I can do that" or at the very least "I have tried that". Last week I made homemade french bread which totally put store bought french bread to shame. After I made the loaf I started thinking about what else I can prepare from scratch for a nice Italian meal. I am not ready to try and conquer homemade pasta so I decided to try homemade Ricotta. I think I have had a success here but I will know for sure tomorrow when I use today's freshly made Ricotta in stuffed shells.

Ricotta Cheese
Ingredients: 1 half gallon of whole milk
2 cups buttermilk

The step by step instructions can be found here

175 Degrees

Cheesecloth prepared

Straining out the curds

Draining out some of the whey

Tied up and allowed to drain for about 1 hour

TADA!!! I have Ricotta

Update tomorrow with results of the Stuffed Shells

No comments: