HOME-MADE RICOTTA



ok, ok, there is no reason why someone would want to make his or her own ricotta. its cheap and easy to buy. well... but its fun to make (really a miracle when milk turns into cheese, isnt it?) and the fresh one just puts the rubbery mass you find at the supermarket to shame. its delicious! it actually smells like the milk its made from (so make sure you get the best, freshest milk you can get!). i know i am going a bit too far, making my own ricotta / croissants / mascarpone / eclaires /... but isnt it a wonderful feeling when you know: no matter what - at the end of the day i could always make my own ricotta! if the world would stop tomorrow - bet your buttocks i would stand in my kitchen working on a batch of delicious eclaires.

ricotta is make from the whey thats left over from cheesemaking. we use full-fat milk to make our own.dont worry you wont spend hours in the kitchen to do this. say 20 minutes? - but the milk needs your attention while its on the stoove.

RECIPE
1 liter full fat milk
0.25 liter buttermilk (no sour buttermilk!!!)

line a colader with a wide surface with a large piece of cheesecloth or muslin (you might want to rinse it with cold water first). put lined colander over a big bowl or pot.
pour milk and buttermilk in a large saucepan (if you have a le creseut pot, use that one, you want to avoid anyting thats reactive as this might spoil the taste!). heat, stirring the mixture frequently with a spatula and make sure you scrape the whole pan bottom to prevent scorching. take pan off heat as soon as curds float on top (at about 80 C, in case you have a thermometer handy..). transfer the curds to the colander, using a slotted spoon. be careful, you dont want to break up the curds. let drain for about 15 minutes, tie up and hang over the sink or a big bowl to drain for another 20 minutes until the dripping stops. transfer to an airtight container. keeps in the fridge for up to 4-5 days.

use it as a ravioli-filling, pizza topping (or really do whatever you ususally do with ricotta), drizzle with honey and serve with fresh fruit.