The trick to this cheese is letting it sit. Don't rush it. I allow mine to rest and drain for one hour, that is the consistency my family prefers. Since I have not changed this recipe one smidgen, I'm directing you HERE for the recipe. It's the best, trust me.
Raw Milk Ricotta Cheese
We love ricotta cheese. From pizza, Italian cookies, lasagna and bruschetta home made just can't be beat. I searched the Internet for a version that started from milk, not whey and found this amazing recipe from Smitten Kitchen. It is to die for. It is by far the best ricotta cheese I have ever tasted. Of course rich, raw grass fed milk and cream does make the different. I squeeze fresh lemon juice for this as well, I believe it makes a difference over the bottled version. Leftover whey can be used on plants that require a little acid, added to smoothies for straight protein, fed to chickens (if you or a friend keeps them) or added to the compost pile.
The trick to this cheese is letting it sit. Don't rush it. I allow mine to rest and drain for one hour, that is the consistency my family prefers. Since I have not changed this recipe one smidgen, I'm directing you HERE for the recipe. It's the best, trust me.
The trick to this cheese is letting it sit. Don't rush it. I allow mine to rest and drain for one hour, that is the consistency my family prefers. Since I have not changed this recipe one smidgen, I'm directing you HERE for the recipe. It's the best, trust me.
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