Monday, June 15, 2009

Gotta Ricotta?

In comparison to mozzerella, making ricotta cheese is a snap!  

Step one-boil all the whey left from making the mozzerella.  The only thing hard about this is getting it to 220 degrees.  That takes a while.


Figure out what to make with it.  

I teased DH about gourmet living at his house.  Saturday night's supper was smoked salmon, fresh rolls, with capered mayonnaise.  Sounds a lot fancier than it was-it was just cold cuts, at the end of the day.  

Our big strides in food exploration this weekend came in the form of fruits-namely cooked fruits.  But that's another post.

The shrug moves on.  I am almost done brioching.  Yay!

1 comment:


you are just not busy enough knitting