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.
And, in the end, it was delicious. Even my husband liked it. I am making this again. Soon.
You should try it too.
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!