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.
Who knew you could make your own ricotta?! Is it really that much better than store-bought?
ReplyDeleteRebecca,
ReplyDeleteIt'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.