Ricotta cheese. And not a lot of it. Turns out 1 gallon of milk does not produce a gallon of cheese. But this ricotta was earthy, light, fluffy, and …cheesy. Would I make it again? Probably not. It did not yield much, yet I had an adequate amount for my stuffed pasta shell dinner. I rarely consume ricotta, but when I do, I’ll likely go back to just buying Polly-O.
It was a fun experiment, with successful results, and was not difficult – but it just takes SO much milk!
Here’s a pic of the cheese in curdling action, before it was separated from the whey and cooled.
GIRL.I'm just a vegan girl who loves cooking (and eating and sharing the results). I believe everyone should have access to fresh, healthful food. Join me as I explore ethnic foods, local restaurants, new recipes, and food history. We'll have fun!
- 1970s asian bananas baseball beans booze bread breakfast british canning caribbean cheese chili chocolate classic foods cookies cupcakes curry dessert diner food english experimentation ffvk fish food network fruit gardening garllic greek greens gumbo healthy ice cream indian italian japanese korean latin lunch mashed potatoes mexican noodles okra olives pasta peppers pho pizza plantains ppk puerto rican pumpkin quiche retro rice salad sandwich sandwiches soup southern soy spring rolls stock summer sushi sweet potatoes thai thanksgiving thuggish fruit tofu vegan vegetarian veggie veggies vietnamese
Follow me on TwitterMy Tweets