I had about a half gallon of whole local milk leftover from Easter baking and since I don't regularly drink it straight, I knew I had to find another use for it. I thought it would be fun to try making cheese at home—as long as I could find a recipe that didn't call for any special ingredients since I didn't have time to make a trip to the store, or mail order rennet.
Our homemade ricotta recipe is super simple and delicious, but alas, I didn't have any buttermilk on hand. So I found this one, which called for lemon juice instead. I was very nervous about bringing milk to a "rolling boil" but I stayed close to the stove—wooden spoon stirring often—and everything worked out fine. I did increase the lemon juice amount by about 2 T to get the milk to really curd up, but otherwise, this was a big success.
I split the cheese with my boyfriend and I'm sad to say that I only got two servings out of my portion, which I happily ate as part of my breakfast with banana and honey. I will definitely be making this again as it had a lot more flavor than the store bought kind. Plus, it's always fun to have a bit of a science experiment in the kitchen.
Sent from James' iPhone
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