24 February 2011

Ricotta Recipe

I suppose I'm a cheesemonger now. OK I just wanted to say that word. But really, I have been making cheese in my kitchen. Does that sound amazing to you, or gross, or somewhere in between?

I love it. I've been using this recipe and it works great! I'm going to use the ricotta I made in a casserole for Sunday's potluck lunch. I'm not going to tell anyone until after they eat it. Do you think that's mean? I think I'm going to put it in Baked Ziti with Sausage. Hopefully no one will die.

When you make the ricotta, after the curds separate out you are left with all this whey. I know what you are going to say Dad. "No Whey!" ha ha, very funny. But seriously, what are you supposed to do - just throw all this lovely byproduct of your cheesemongering down the sink? So I tried an experiment of substituting the whey in place of water that I usually use when making Grandma Dingler's bread. It's really good! I was hoping it would taste more like sourdough, but it doesn't. It just has more of a depth to the flavor, if that makes any sense. Notes of oak and blackberry and all that, blah blah.

3 comments:

Foodie Friend said...

That's awesome - good for you. I have been meaning to do this for a while now! I believe all that whey has natural pro-biotics in it. I drain yogurt just to get whey. There are a lot of recipes in a book called Nourishing Traditions that call for whey. Those recipes create natural lacto-fermented fruits and vegetables which are good for you. You should check into that for sure - definitely don't throw away.

Moira Walker said...

How am I just now hearing that my own sister is making cheese?!!? That is so exciting! You'll have to post the reactions from your unknowing taste-testers at potluck!

emilie said...

Thanks Michele, I will look for that book!

Moi, no one said anything at the potluck, but I am going to take that as a positive :) It seemed like everyone brought a pasta dish so baked ziti was nothing exciting. Ken said it was good...