Friday, February 19, 2010

Homemade Ricotta

Serious Eats has the goods. Mario Batali demonstrates the basic concept here (in the first five minutes or so):

But Serious Eats examines several of the variables and breaks it down extraordinarily well. We have yet to venture into the homemade cheese department, but Anna has been intrigued since she read Animal, Vegetable, Miracle... and ricotta is by far the easiest from what I understand.

Fun Facts I didn't know before reading? Pretty much all organic milk is UHT (ultra-high temperature) and thus is not great for making cheese.

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