What to do with leftover milk?
We sorta got caught up in all the storing-up-for-a-rainy-day hustle and bustle at the beginning of the COVID-19 outbreak. This resulted in us having more food on hand than typical. This morning I went through my fridge to see what needs to be used up before it expires. I was happy to find there wasn’t much. [Thank you, stress eating!] It seems the whole milk from our “quarantine package” – bought from a local restaurant last week (see yesterday’s post on comfort food here) – is the only thing on the edge of its expiration date.
I went on the almighty Google to see what I could do with about a half gallon of leftover milk and came across a recipe for homemade ricotta cheese on thekitchn.com (click here for the recipe link). With my first perusal I thought, “This looks super easy!” I then checked recipes on a few other sites to see if there might be omitted steps or ingredients. Nope. They all seemed similar and just as easy. For my final bit of research, I called a neighbor who has made his own homemade ricotta. He verified how simple it is to make from scratch, and said the main thing to make sure of is that the whole milk is not ultra-pasteurized. If so, the mixture would likely not separate into the necessary curds and whey. Mine was pasteurized, but not ultra-pasteurized. Yay!
It took less than an hour to go from this:
So simple to make homemade ricotta!
With only 1/2 gallon of milk, 1/3 cup of fresh lemon juice (you can also use vinegar or citric acid…read the recipe on the above link for more info), and 1 tsp of salt I now have homemade ricotta!! In under an hour!! I spent most of that time waiting. Waiting for the milk to reach 200 degrees, then waiting 10 minutes for the curds to form…and THEN waiting for the mixture to strain.
**By the way: DO NOT throw away the whey! You can use it in place of water for a variety of things. I’m thinking of using mine in pizza dough.
Fresh ricotta is so delicious! Spread it on crostini, then drizzle it with local honey (as I have done). For a savory version, use olive oil instead of honey and top with fresh tomatoes and basil. Use it in dips or pasta (think stuffed shells and lasagne). It can even be a healthy dessert when topped with figs or fresh berries and mint.
The world’s your oyster, or in this case, your homemade ricotta cheese!
Bon appétit, y’all!
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