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
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
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