I made some ricotta yesterday, using whey saved from straining homemade yogurt. I will probably make a savoury spread with some of it, but this morning for breakfast, I put a couple spoonfuls in a bowl, topped with thawed frozen blueberries and raspberries, sprinkled with walnuts and flaked almonds, and munched. Yum! Along with a piece of toast and a mug of oolong tea, it really hit the spot.
5 comments:
Sounds lovely to me. I forget what rain looks, feels and smells like.
Homemade ricotta? I'm impressed.
The rain was a welcome surprise!
Ricotta is really easy and so, so good! Just slowly heat milk, stirring frequently, and some kind of acid until it curdles and is about 180F. I use whey from yoghurt that I make and strain, but some people use lemon juice or vinegar. Once the mixture curdles, let it sit for 10 minutes, then strain. Of course, then I have more whey left, but I use that in bread or muffins. 😃
We're in our rainy season so we have a lot of rain, sometimes multiple times a day and I just got a notice that there may be flooding in the county I live in but farther south.
Very cool to learn how ricotta is made! A customer / friend once gave me ... oh, I forgot, some spores, and it tasted awful I must´ve done it wrong... That was when I still worked and had no idea of how to make food, not his fault! Now I would dare. Looks a tad sweet but healthy! Rainy here, too! Yipeee. Temp-wise rather your weather, though, only 17C.
Glad you're not in the potential flood zone, Vicki! Fingers crossed that the flooding doesn't arrive!🤞
Not too sweet, Iris--the raspberries are fairly tart and I don't add any sweetener. Enjoy the rain! Decent day here for the time of year. Still, I have made sure to do what I needed to do with the oven so I don't have to turn it on again this week. I want no added hot air! 🙂
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