Homemade ricotta
June 7th, 2009 at 11:00 pm by Patrick
Nils informed me, several years ago, that it was incredibly easy to make homemade ricotta. I filed that information away and did nothing with it until, after a visit to Buon Italia in Chelsea Market, I ended up with a bag of Setaro lumaconi, the large snail-shell pasta that is meant to be stuffed. With ricotta.
I found the recipe on eggs on sunday. I already had the ingredients, as you probably do: whole milk, heavy cream, coarse salt and lemon juice. You may or may not have cheesecloth – I had tons left over from my ventures into Thai food. The whole thing takes 15 minutes max, and voila, you have made cheese! I felt incredibly competent afterwards.
We stuffed the ricotta into lumaconi with chopped ham and baked it.
June 8th, 2009 at 10:19 am
Never realised making ricotta is that simple. Paneer is a doddle too – my friend Sat makes his own regularly. You’re going to have to give it a go for one of your Indian feasts (assuming you haven’t already!).
June 9th, 2009 at 8:40 am
Fiona beat me to it. You can now make great homemade paneer or ras malai. And enjoy all the coronary pleasures that accompany them.
Also, I will use the word doddle in contextually accurate form today.