Homemade Ricotta

Awhile ago I found this recipe for Homemade Ricotta from Chef Anne Burrell.  I just love her!  I had some milk I wanted to use up so I thought that I would try it.
The curds are very small.  I expected something larger like what we got in Sicily.  More like cottage cheese.

 It is not as easy as the recipe states.  I made it twice and got different results.  These photos are from the first batch.  You cook it a lot longer than the recipe says.

In the first batch I threw out a lot of liquid.

The second batch I used more vinegar and did not cook it as long and it didn't drain well through the paper towels. - you NEED cheesecloth for this recipe. But I didn't throw out as much liquid.  My husband said the cheese tasted good.  He liked it.

Ingredients

• 6 cups whole milk
• 2 cups heavy cream
• 3 tablespoons distilled white vinegar
• 1 teaspoon kosher salt

Directions

In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.

Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.

Cheese Crisps

I have been looking around for snacks to pack in Sophia's lunch and I remembered  an old cooking show from the Food Network, Low Carb Living with Chef George Stella.  I looked on the website and found this recipe (below).

I made the chili flavored and a BBQ flavor using smoked sweet paprika.  I used garlic salt instead of regular salt.  Here's a photo.  You have to let the crisps set a little bit before you take them off the parchment.  I used my silpats, instead of parchment - yay, I found my silpats!!!  BTW,Sophia loved them!!



Cheese Crisps and Mock "Goldfish" Crackers

Recipe courtesy George Stella

Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!

Prep Time: 10 min

Cook Time: 7 min

Level: Easy

Serves: 4 servings

Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!

Ingredients

• 2 slices American cheese (not "cheese food")
• 1/2 teaspoon salt
• 1/8 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 2 ounces deli-sliced Colby-Jack cheese
• Low-carb salsa, as needed

Directions

Preheat oven to 400 degrees F.

Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.

Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.

Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.