FRESH HOME MADE CHEESE – Part 2

The finished ricotta

Let’s assume you went through the process of making the fresh cheese. If you decided to collect the liquid that got squeezed out of the cheese, you can be rewarded with a fantastic ricotta, one like you probably never tasted before, the way it was made as its original creator intended.

Ricotta means “re-cooked” and that is because, at this point, you will want to put the collected liquid in a pot on medium heat. Add a few drops of lemon juice or vinegar and bring to a boil  – it will start curdling. Skim any foam off the top and then let it cool and refrigerate.

Put the liquid back on the stove

When you are ready to eat it, set aside some quality time, arm yourself with good olive oil and crusty bread and dig in. Or just spoon it and eat it by itself. If you are in a “sweet” mood, add a tablespoon of sugar to it and you will have the most delicious and healthy dessert (variations include sprinkling cocoa powder on top or adding berries)

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