There are very few things that get me super jazzed (yes, I’m a dork that I use the word “jazz”). But I felt pretty cool, and my kids thought that I was a magic maker when I made cheese the other day. Yes, I MADE CHEESE!! Come on. You know you’re impressed.
After making the squash bread, my kids weren’t ready to leave the kitchen. When I told them I would be making cheese, they were intrigued. So, we went ahead and did a chemistry experiment right in our own kitchen.
It’s so cool. So very very cool.
The little one helped introduce acid
And, in the end, it was delicious. Even my husband liked it. I am making this again. Soon.
I MADE THAT!
You should try it too.
{deena}
Homemade Ricotta Cheese
- 2 cups of whole milk
- 1/2 cup of creme
- lemon juice (at least one lemon, possibly more if the milk doesn’t curdle)
- Combine the milk and creme into a REACTIVE pot … this means that its made from aluminum or some other reactive metal. Don’t try this in stainless steel… it won’t work.
- Add lemon juice… start with one lemon.
- Heat until the milk starts to form curds. If its taking a long time, add more lemon juice. Don’t be afraid to turn up the heat… the mixture won’t burn… there’s enough fat that it will boil.
- Once curds and whey have split, strain through 2 layers of wet cheese cloth.
- Press out some, but not all of the water.
- Finish with good olive oil, salt and pepper.
- Impress all of your friends!
Sure, I may be obsessed with food, but I'm so much more than that. I'm a cook, a mom, a hostess and a list maker.
This sounds so easy, I can’t wait to try it. I grew up with my mom’s homemade ricotta. LOVED it. It’s nothing like the store’s.
Pia KYou are right Halloumi is aviictdde, but then I find all cheese aviictdde, more’s the pity!
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