Skip to main content

Riley's Homemade Ricotta

Next on my Precise Kitchen Elf's agenda: homemade ricotta. I think the cheese kit I got for him from Standing Stone Farms is a hit...for all of us! He loves to measure and read directions. Wow. Where did he get that skill?! Certainly not from me.
One of the most important things the boys have learned in our kitchen adventures: ingredients matter. So, Riley sought out some raw cow's milk from Schoch Dairy in Salinas. And he got to work.

1/2 gallon whole milk
1/4 C organic heavy cream
1/2 t citric acid
1 t fleur de sel

In a large pot, combine the milk, cream, and citric acid and half the salt. Stir in an up and down motion to combine.

Slowly heat the milk mixture to 184 degrees F. You will start to see the curds rising and resting on the top. Occastionally scrape the bottom and side of the pot with a silicone spatula to prevent the milk from scorching.

Cover the pot and let the curds rest for 15 minutes off the heat.

Place a cheese cloth in a colander, over a pot, spoon the curds into the cloth and let drain for an hour.

Gently stir in the remaining salt and tie up the cheesecloth. Place the ricotta in the refrigerator to drain overnight.

The ricotta was tangy, salty and had a magnificent texture. Nice job, Riley! You'll see this tonight in some ricotta gnocchi that he made for dinner. 


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce