Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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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
2005 Sauvignon Blanc
2005 Glissando
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Home Made Ricotta Cheese
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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)
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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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