I'm happy to be a part of Kristen's Adopt a Blogger #3. When I introduced my 'adoptee' I appreciated all the people who took a minute to visit Linda aka goodshoeday at With Knife and Fork and leave a comment.
So, when I saw Bunny's introduction of her Adopt a Blogger daughter, Melissa at Baking for the Boys, I clicked to check out Melissa's blog and welcome her as a newbie blogger.
Holy cow! I found out that Melissa had made fresh ricotta! I left a comment and told her I was going to make some this week. Here's how it went!
This couldn't be easier. Take 8 cups of whole milk, add 1 teaspoon of salt and bring to a simmer in a large pan. When it simmers, add 3 tablespoons of fresh lemon juice, and give it a stir.
Let is sit for a few minutes while the curds form, then scoop them out into a cheesecloth lined colander. Depending on how wet or dry you want the end result, let drain as little as a few minutes or 15 minutes, like I did to end up with a drier product.
I gathered the cheese into a ball and this is what it looked like right after draining. I put it in a covered plastic container and refrigerated it overnight.
This is some good stuff! I won't ever buy ricotta again and I bet if you make this you'll be passing it up at the store, too!
You can find the recipe on Melissa's blog or at bon appetit where Melissa got the recipe and where they give tips on making your own ricotta.
Wow, homemade ricotta sounds excellent!
ReplyDeleteHighly impressive. Homemade ricotta, a must try.
ReplyDeleteThis is a must try. Good for you
ReplyDeleteI just made fresh ricotta this week too! Isn't it great?! It's so nice as an hors oeuvres (with basil) or inside raviolis... or on pizza. I love the fresh lemon flavor.
ReplyDeleteBravo Karen! This is very impressive and I hope you use it in both sweet and savory recipes.
ReplyDeleteAwesome! I'm so glad you liked it. I had a fun time making it and it sounds like you did too.
ReplyDeleteWe are huge lasagna fans around here. Did this recipe make enough to do a whole lasagna (13 x 9)? Can I halve the recipe & still have enough? How long does it last in the fridge? Can you tell I really want to make this one? Can you email me if you get a second? lol Thanks Karen & Melissa!!
ReplyDeleteGood for you and Melissa. This looks delicious and works for desserts as well as savory entrees.
ReplyDeleteWell, I'll be darned! This is too cool - had NO idea!!
ReplyDeleteI have to try this, looks awesome. My brother has made mozzarella before and that was wicked good.
ReplyDeleteThis looks easy enough for even me to do! I wish there was a way to favorite blog posts... I want to try this! I'll write it down. Thanks for sharing!
ReplyDeleteThis looks awesome! I love ricotta and will be making my own from now on. Can you make it with skim milk?
ReplyDeleteThanks for sharing the recipe, and to Melissa, too. I'm going to check out her blog right now. :)
It's posts like this that make it difficult not to eat milk products, it looks so yummy!
ReplyDeleteWow! I love fresh cheese! In Colombia we make a similar cheese is called fresh farmer cheese.
ReplyDeleteI want to try your recipe.
I had no idea that it was this easy. Darn and I just bought some ricotta!
ReplyDeleteWe got home Sunday, I read your post Monday and Tuesday I made this. It is terrific!
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