Ricotta
We went on vacation for a few weeks, and while we were gone, the sell by date on our milk passed.
I didn't want to throw the milk out, so I researched options- and found a recipe for Ricotta. I thought that would go perfect with the homemade gnocchi! And it is sooo simple!
Ricotta:
Soured milk (1 quart)
salt (1 t)
lemon juice or white vinegar (3 T)
Heat the milk with the salt over medium-high heat, until it is steamy and surface starts to thicken.
Remove it from the heat, and add lemon juice/vinegar. Let it stand for 5 minutes.
Set up a strainer or colander over a bowl with cheese cloth or a thin dish towel. Pour the milk into the cloth, and let sit (1 hour for soft ricotta and 2+ for harder cheese for stuffed pasta).
Here is the amount of cheese (1 cup) made from about 2 quarts of milk.
I also saved the whey that is left over- that I will use for breads this week.
I didn't want to throw the milk out, so I researched options- and found a recipe for Ricotta. I thought that would go perfect with the homemade gnocchi! And it is sooo simple!Ricotta:
Soured milk (1 quart)
salt (1 t)
lemon juice or white vinegar (3 T)
Heat the milk with the salt over medium-high heat, until it is steamy and surface starts to thicken.
Remove it from the heat, and add lemon juice/vinegar. Let it stand for 5 minutes.
Set up a strainer or colander over a bowl with cheese cloth or a thin dish towel. Pour the milk into the cloth, and let sit (1 hour for soft ricotta and 2+ for harder cheese for stuffed pasta).
Here is the amount of cheese (1 cup) made from about 2 quarts of milk.
I also saved the whey that is left over- that I will use for breads this week.
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