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RICOTTA

RICOTTA CHEESE (Make your own)

ricotta

Ricotta, meaning “cooked again”, is a cheese by-product, which refers to the production method used to make it. It is made from the whey drained from such cheeses as mozzarella, provolone, and other cheeses, and is a fresh, soft, white cheese with a rich but mild, slightly sweet flavor. The texture is much like a grainy, thick sour cream, but is naturally low in fat, with a fat content ranging from 4 to 10 percent, and it is also low in salt. Ricotta is also a favorite component of many Italian desserts (See Mixed berry and ricotta cream tarts).  It is often beaten smooth and mixed with condiments, such as sugar, cinnamon and occasionally chocolate shavings, and served as a dessert. Since ricotta is made primarily from lactose-rich whey, it should be avoided by those who are lactose-intolerant. 

Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Make your own:
4 cups/1 ℓ  whole milk
1 cup/250 ml plain full fat yogurt
½ cup/125 ml full cream
2 teaspoons/10 ml white vinegar
1 teaspoon/5 ml salt
1 teaspoon/5 ml salt

In a large pot, bring the milk, yogurt, cream, vinegar and salt to a boil, then gently simmer for one to two minutes, until the milk is curdled.
Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl. Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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