Doeden: Stir up a batch of homemade ricotta cheese
20.05.12
I found myself giggling as I stood at my stove. I was using the end of my candy thermometer to stir a mixture of milk and cream in my heavy, turquoise-colored saucepan. Its enamel-coated interior is stained with years of use. I was having flashbacks of my homemade yogurt-making days 35 years ago.
It was a phase that coincided with my determination to feed my preschool-aged son as little processed sugar-laden food as possible. That phase ended when I discovered a decent plain yogurt at the store was delicious mixed with fresh fruit and was much more convenient.
This time, though, I was making cheese – an occurrence instigated by a desire to eat glorious, decadent ricotta, adjectives not usually related to the carton of curds purchased from a grocery store.
I’ve never thought ricotta could be heavenly until I had an appetizer at 112 Eatery in Minneapolis. A mound of creamy, fresh ricotta drizzled with honey and sprinkled with bits of golden garlic was served with lightly toasted baguette slices. I jotted a couple of notes in my purse-sized Moleskine. I wanted to recreate the luscious treat in my own kitchen.
Source: In-Forum