Monday, November 15, 2010
9 cups of full fat milk
1 cup of butteremilk
1 teaspoon salt
3 tablespoons of lemon juice
What I did was heat the milk and butteremil together for about ten minutes in a heavy based saucepan, until they reached 85 degrees celsius
Take the pot off the heat and add the salt and lemon watch the curds form
Let it sit for a while, about 5 minutes and then scoop the curds into a sieve lined with cheescloth or similiar, let it drain for a few minutes and there you have it.
Home made ricotta. It really was very good, I would say about half the price of buying it, but for me the thing is I can make it from ingredients i would normally have in the fridge and dont have to stock up when I go into Orange and freeze it.
We turned this lot into a lovely lasagne with silverbeet, thyme and oregana sandwiched between fresh home made pasta. Imagine how good it would be if i had access to fresh milk!
I did a lot of making of things this weekend, dog food for Angus as he cant tolerate the commercial dog food well any more. Bread as usual, some nice mulberry muffins and a new batch of soap, using a recipe I found here.
This looks just beautiful at this stage and I cant wait to use it. It has some oatmeal and lemon zest in it.
Once you have done it a few times soap making is really quite easy and fun and once you have used the soap you find you cant go back to the commercial soaps.