Fresh Whole Milk Ricotta:
Canal House Cooking Vol., No. 7: La Dolce Vita | Andrews McMeel Publishing, 2012 | Makes 3 cups
We make ricotta all the time. It couldn’t be easier. Ricotta means “twice cooked” in Italian because traditionally it’s made from the whey left when making mozzarella. We have used raw milk, goats’ milk, organic milk, and supermarket milk, and it works out just fine.–Melissa Hamilton | Christopher Hirsheimer LC Whey to Go! Note: To echo authors Hamilton and Hirsheimer, it couldn’t be easier to make your own ricotta. And...
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