Cooking 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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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.
The 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.
The Tune
“So Easy To Love” Billie Holiday
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Be sweet.
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