My only concern then, was what would be done with all of the leftover whey, once the ricotta curds were done being strained out. It seemed a waste just to toss it. So I did a little more reading, and discovered that whey has all kinds of uses! You can make breads with it, I can't even imagine how good biscuits could be, you can even poach chicken in it. But that would have to wait until another blog.
So with ideas for the whey, and a batch of ricotta in my near future I chose two recipes to use it in. Tonight: Bowtie Pasta with Italian Sausage, Roasted Tomatoes & Ricotta. Tomorrow: stay tuned, same bat channel.
Oh look - an ingredient photo, two posts in a row! Don't get spoiled.
Whisk 2 qt. milk, 1 c. cream, 1/2 c. yogurt, 1 Tbl. lemon juice, and 1 tsp. kosher salt in a pot over med-high heat until it simmers, stirring regularly. It took me 15-20 minutes. It felt like a whole lot of nothing, and then all of a sudden it curdled, just like it was supposed to.
Begin spooning the curdles into a strainer lined with 4 pieces of cheesecloth....ah, right...cheesecloth. Well, if you are out of cheesecloth like I was, a paper towel works fine too.
Allow to drain for 15 minutes, or until the mixture is as dry as you like.
I ended up nixing the paper towel idea since my strainer seemed fine enough that the ricotta wouldn't go through.
It's beautiful!! It will last in a Tupperware in your fridge for a couple of weeks, if you can resist eating it by the bowlful.
Hello there whey, I'll see you in another post!
Roast Italian sausages @ 425 for 20 minutes, then slice thinly.
Roast a 14 oz. can diced tomatoes, olive oil, oregano, and SnP @ 425 for 10-15 minutes, or until the tomatoes seem to dry a little.
Cook the pasta and toss with the roasted tomatoes and sliced sausage. Top with fresh ricotta, SnP, and fresh lemon zest.
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