February

Recipe of the Month

HAND MADE LEMON RICOTTA CHEESE

• 1/2 gallon whole milk

• 1/3 cup fresh lemon juice 

• 1/3 cup distilled white vinegar

• 1 teaspoon salt, optional

 DIRECTIONS:

1. Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. 

2. Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar and the salt. Stir gently to combine.

3. Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and whey 

4. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer.

5. Drain the curds:  Tie the cheesecloth containing the curds with butcher twine.  Hang curds over a bowl and let drain for at least 30 minutes.

​

Chef's Pro Tips

Toast spices in a dry and hot skillet to bring out even deeper, more complex flavors

Quote of  the Week

I cook with wine, sometimes I even add it to the food