The Basics: Ricotta

The Basics. Ricotta Cheese. Walnut-Browned Butter Two Cheese Ravioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. Homemade Pasta Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Pasta DoughCooking Essentials

The Technique

Ricotta

Ricotta cheese is a soft cheese that may be used in sweet & savory recipe applications. The proteins in milk coagulate when an acid is introduced producing the grainy texture. Ricotta may be made from a variety of sources ranging from cows, sheep or even Italian water buffalo milk. Season it just so & use it to fill an irresistible batch of handcrafted Walnut-Browned Butter Two Cheese Ravioli or serve it in delicious appetizers including Lemon-Ricotta Artichoke Dip & Sweet Pea Ricotta Spread when southern socials are in order. Learn how to prepare it from scratch.

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How To Make Ricotta Cheese

Preparing ricotta cheese from scratch may be accomplished relatively quickly. It’s similar to making farmers cheese & has a shelf life of about 7 days. Regular pasteurized, homogenized milk or raw milk may be used.

Cooking Classics. Walnut-Browned Butter Two Cheese Ravioli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. Homemade Pasta Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Pasta Doughrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Combine 1 quart whole milk & 1/2 teaspoon salt in a 3 1/2-quart saucepan over Medium-Low heat to 180 degrees, stirring the bottom of the pot on occasion, for 10 to 12 minutes. Turn off the heat. Slowly add 2 tablespoons of lemon juice, about 1/4 teaspoon at a time. Gently stir the mixture with a rubber spatula as the curds begin to form. Let stand 20 minutes, stirring occasionally. Place a fine wire mesh sieve over a tall bowl. Line the sieve with the cheesecloth in an X shape. Pour the cheese curds into the cloth. Let stand 20 minutes. Use as directed in specific recipe applications.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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