It all started out so innocently. Here I was sitting around nursing a sinus infection and perusing the internet. I would like to make cheese I thought. So I looked up recipes for mozzarella–but I didn’t have the ingredients (You can look forward to that soon, I just ordered the simple supplies I need from Amazon and Dr. Lou is hooking me up with some raw milk.)
Ah, ricotta is simple–just some milk, cream and an curding agent like vinegar or lemon. Done.
Here’s my recipe:
4 cups whole milk
2 cups heavy cream
1/2 teaspoon salt
3 Tablespoons vinegar (I used white wine, my daughter uses lemon juice)
Bring the milk, cream and salt to a boil and turn off the heat. Add the curding agent and let sit for 2 minutes.
Line a sieve with a coffee filter. Some people who are better prepared may have used cheese cloth, doubled.
Pour the hot milk mixture into the sieve/strainer, over a deep bowl, and let sit for 45 minutes!
Wah laa! (Is that how you spell it?) you have ricotta cheese.
Transfer to a bowl, use immediately or keep refrigerated and use within 4 days.
You will not believe the difference in taste. Hmmmmm, what to do with it. Calzones! Hubby thought it was a great idea and even offered to get the ingredients he thought missing.
I had frozen pizza dough I had made last week, but my sister-in-law uses frozen bread dough. I thawed that, rolled it out into a 10-inch circle and placed it on a lightly oiled and cornmealed baking sheet.
The ricotta, provolone, mozzarella and parmesan were spread on one half of the dough leaving an edge for sealing. Think of all the things you could put in this. Pepperoni, ham, veggies, kalamata olives and the list goes on.
Fold the dough over, making a half circle and roll and seal the edges. I like to top mine with an egg wash and a little more parmesan. Bake at 400 degrees for 18 minutes or until golden brown.
I think Etta, 2 years old, will have fun making these with me!