February
Recipe of the Month
HAND MADE LEMON RICOTTA CHEESE
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1/2 gallon whole milk
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1/3 cup fresh lemon juice
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1/3 cup distilled white vinegar
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1 teaspoon salt, optional
DIRECTIONS:
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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.
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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.
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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
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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.
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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