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It’s fresh ricotta, y’all!
Heat the milk and cream to the point right before a simmer. If you’re using a dairy thermometer (which would be a good idea), the temperature will need to reach 190ºF. It’s very important to get it to this temperature or else you’ll grow an extra head by morn’. However, you don’t want to boil the milk.
Add the lemon juice, minced garlic, and salt and lightly stir to combine. Turn the heat off and let the mixture sit for 5 minutes.
Place the cheesecloth in a strainer over another pot and pour the cheese curds into the cheesecloth, draining the whey into the pot. Let the ricotta sit in the cheesecloth for 2 hours.
Serve on bread or with a spoon or your finger. Garnish with honey, oil, fresh parsley, a pinch of salt and pepper.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!