Is there anything you can't do with curdled milk and a piece of cheesecloth? Regular readers of this blog know about my relentless love of tvorog--making it, eating it and baking with it. I'm no less excited about making homemade ricotta. Granted, I've only tried this recipe once, but I can tell you that you should really be making ricotta if you aren't doing so already.Ricotta is even easier to make than tvorog. Bring milk and cream to a boil; add lemon juice; reduce the heat and stir for a couple of minutes until the milk curdles. My only qualm is that half a gallon of milk barely yields two cups of ricotta and, unlike tvorog, ricotta keeps only for two days.
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2 comments:
Who knew you could make your own ricotta?! Is it really that much better than store-bought?
Rebecca,
It's really rich and creamy on the first day. I made it with 1% milk and I bet it would be much better with whole milk.
Maybe I was a little overexcited when I wrote this post, but I think it's worth making at least once.
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