Wednesday, March 16, 2011

Homemade Ricotta: a Five Minute Solution for my First World Problem

The milk sometimes starts to go bad before we drink it all. This didn't happen when we drank conventional milk, and it wouldn't happen if my husband didn't reject the milkfat percentages available in smaller cartons.

Someday, after the fall, I will read this post and hate myself. Look at those out-of-season blueberries, future self. They were a dollar. I served them with agave nectar and a sprinkle of cocoa powder.

Hey, at least you still have electricity... And ricotta cheese is always delightful, right? No matter what?

Take six parts almost-bad milk and one part cream. (Milk is almost-bad when it tastes fine, but then five minutes later your mouth tastes like sour milk.) Heat it gently until it is boiling softly. Add two tbs lemon juice for every three cups of milk. Stir vigorously until it separates into curds and whey. Appetizing, right?

Line a colander with several layers of cheesecloth or two layers of paper towels. Place colander in a slightly larger bowl. Gradually pour the curds and whey into the colander, occasionally pouring whey out of the bowl as needed.

Allow to sit for about an hour, and then remove the drained whey. Put the ricotta into a bowl and refrigerate, covered, for up to four days.

Six cups of milk makes just over a cup and a half of cheese.

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