Mr Soup made homemade ricotta cheese yesterday. His last foray into cheese making was a wee bit of a disaster. So much so, it has been about a year since his last attempt. I think he has spent all those days weeks and months reflecting on the whole concept. It was worth it.
2 Quarts Whole Milk
1 Cup Heavy Cream
3 TBS white vinegar
1/2 teaspoon salt.
Heat the milk and cream together until foamy and steaming - 185 degrees on your instant read thermometer. Remove from heat and stir in the vinegar. You will see curds start to form immediately. Keep stirring for 30 seconds, then add the salt. Stir for another 30 seconds. Then, place a clean kitchen towel over the pot and let it sit for 2 hours. Strain using many layers of cheesecloth. You'll need to let it rest and squeeze it occasionally.
The end result was so sweet and yummy. Mr Soup used in in his penne pasta with sausage and ricotta recipe. I need to get him to post that. Because it ROCKED.
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