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Odds & Ends White Sangria Clarified Butter (Ghee) Dried Lemon or Orange Peel Brandied Fruit Cherries in White Rum Dried Mushrooms Brined Grape Leaves Home Made Ricotta Cheese Home Made Mozarella Cheese Orange Flavored Olives Lemon-Lavender Marmalade Home Cured Olives Citrus Roses 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Home Made Ricotta Cheese Ricotta is a very easy cheese to make at home. In the old country it is made with whey which is a by-product of cheesemaking. It takes a lot of whey to make a cup of ricotta but it is easy to make it from milk, either skim, regular or regular milk with a cream added. 2 quarts milk, either skim or whole 1 pint cream (optional) 1/3 cup lemon juice (1/4 cup lemon juice if omitting the cream) Put milk and cream if using it into a pot and slowly bring to a temperature just below the boil. Stir from time to time. The milk will start to foam and sweat. Remove from the heat and stir in the lemon juice. You should notice the tiny particles of white protein starting to coagulate. Let sit for an hour or two. Pour into a colander lined with fine cheesecloth and placed over a pot. Allow to drain. When cool tie the four corner of the cheesecloth into a knot and hang to drain for a few hours. You can add a little cream to give a richer moister flavor along with a pinch of salt, herbs or other flavorings. Variation: for dessert ricotta add some sugar, flavored if you have it, some grated orange and lemon zest, some liquer and you can put it over fresh fruit or omelettes or crespelli. Save the liquid which is like buttermilk to use for cakes, pancakes, or in soups and sauces. Enjoy with our 2005 Sauvignon Blanc.

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