Has it really been a whole week since my last post? Sheesh! Work has been so crazy that I can't find 10 minutes to do anything and then I'm tired on the weekend and don't want to do anything. Funny how that works.
Well, I guess that makes this project pretty well overdue for posting. I'd seen blogs all over the place of people making their own ricotta and when I finally found a recipe for a low-fat ricotta, well, I figured I may as well join the party.
Surprisingly, this is actually one of the easier things I've tried to make.
You just pour everything into a stock pot, turn the heat way up, and stir a bit until you get it hot enough. Then you ladle out the curds with a slotted spoon into several layers of cheesecloth and let it drain.
I like this photo. You can see me reflected in the faucet like a funhouse mirror image. Or maybe I've been horribly disfigured in some freak accident but haven't wanted to tell anybody yet because I haven't accepted the reality of the situation.
It could be true. I have secrets too.
And then, once all the good stuff is out of the pot, all you're left with is the "garbage" liquid, a yellowish whey. You can't really do anything with this but pour it down the drain. Oh well.
I don't know that making your own ricotta is necessarily cost effective (it's not), but it sure is tasty! So it's more of a luxury thing to do, like for a special dinner, because the buttermilk alone is more costly than a container of ricotta. Go figure.
Just that lovely cheesecloth imprint is so beautiful, isn't it? I felt all rustic and whatnot.
My recommendation is to use it right away though. Once it chilled in the fridge for a few days, especially being low-fat, I found it much harder to mix with the other ingredients we were using to make stuffed shells. Lesson learned. (A tasty lesson.)