Weather: 61 and lovely
What I’m listening to: my oldest son watching The Neverending Story (quite the flashback to childhood)
Ricotta is not exactly cheap here on the Last Frontier. It’s more of a specialty item, a splurge for special occasions. This quick homemade version has saved me a nice chunk of change and has allowed our family to enjoy ricotta more often than we would get to otherwise. If you are a regular reader, you know that I enjoy using ricotta in all sorts of preparations, from gnocchi to cookies. And we can’t forget the reason most people buy ricotta these days: lasagna.
As long as the idea of adding separating curds from whey doesn’t make you squeamish, homemade ricotta is very straightforward. Whole milk, vinegar, salt. Heat. Cheesecloth and strainer. That’s about all you need. And you can substitute paper towels for the cheesecloth if you don’t have it on hand, so you really don’t even need that.
Fun food fact: did you know ricotta is not technically a cheese? My good friend Wikipedia can tell you more on the topic…