Monday, March 16, 2009

Blessed are they

I do a lot of my meal planning for the month on the fly while doing our monthly grocery shopping at WinCo. It's not that I don't have things in mind before that, it's more that that's when I manifest the realities of what I need. Anyway, I saw a recipe a few weeks ago for lasagna made with egg roll wrappers for the pasta, and thought that was such a good idea that I picked up a couple of packages while shopping this month. Then, sometime last week I decided that it was time to actually make the darn stuff, and decided, influenced by this book and this post, that I would make my own ricotta.

So here's my first cheese, draining. I wanted to take more pictures during the process, but I had put my camera battery to charge, so I couldn't... let's just say it all went as planned, and that it really does work to make ricotta out of a gallon of milk from Safeway. Oh, yes, and if you're using lemon juice as your acid, it really works much better if you add it after the milk is heated, not before!

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