Remember Little Miss Muffet? When you make ricotta cheese, youuse acid (lemon juice or vinegar) to curdle the milk, which means you get the protein in it to clump together into a mixture of curdsand the watery leftover whey. It might take a little experimenting toget the hang of this recipe, but it’s always edible, even if it doesn’tcome out perfect. Try the ricotta spooned onto fresh bread with adrizzle of olive oil or honey, eat it with fresh strawberries,or use it to make our Ricotta Pancakes or our Skillet Lasagna.
kitchen gear
Cheesecloth or a clean dish towel
Colander or strainer
Large bowl
Measuring spoons
Large heavy pot
Slotted spoon
Pot holder
Notes
WHEY TO GO!
The liquid whey left over from making ricotta is really healthy. Cover and refrigerate it to use in breads, soups, and smoothies instead of milk or water. You can also use it instead of water when cooking pasta or rice. Or, if you’re really adventurous, try drinking it plain (you’ll make your great-grandma proud).
