On making cheese
Do it! I procrastinated making ricotta for so long. Finally peach season and a tempting recipe for peach ricotta pancakes got me to stop dragging my heels. It is so simple, you guys. Basically you just boil some milk with a bit of cream and/or yogurt and an acid (either vinegar or lemon juice), then drain it to separate the curds from the whey. That’s it. It doesn’t make a ton of cheese, but you have to keep the whey. It’s so useful. As mentioned, I made the peach ricotta pancakes, also using the whey in place of milk. I used the rest of the ricotta tossed in rice pasta with olive oil, vegetarian Italian sausage, and sautéed zucchini and cherry tomatoes. I’ve been feeding my dog a bit of whey with his breakfast and he loves it. I also used it instead of milk in stovetop macaroni and cheese last night (with soy chorizo and roasted Hatch chiles, omg) and it was amazing. Tonight I am using it in place of milk to make grits. I love whey!
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