This blog will document my efforts to learn to make Ricotta Cheese. I just hope that the rest of the process is not as difficult as choosing a name for the blog! Unfortunately, "Curds & Whey"; "Little Miss Muffet" and "Sweet Cheesus" were all taken....so I apologize for the lameness of the title and am open to wittier suggestions!
I first tried ricotta very recently at the breakfast buffet in a hotel in Milan and, back in NYC, have become addicted to the lone version stocked at Wholefoods. I'm looking to make not just a passable cheese, but a Farmer's Market-worthy, creamy, flavorful delight!
I've found a recipe with pictures and a shopping list so am ready to hit the road with this. Tomorrow I will cash in a Crate & Barrel gift card to purchase a non-reactive pot, a strainer and cheesecloth!
No comments:
Post a Comment