Little D is transitioning to cow's milk. She isn't quite sold on the white stuff yet, though.
Which is a shame, since I signed up for home delivery from local dairy producer Thatcher Farms. We receive an obscene amount of milk weekly, on our doorstep. Way more than hubs and I could possibly consume.
Waste not, want not......clearly time to take to the kitchen and make some ricotta. It's quite simple really. And you'd be amazed all the ways you can put it to delicious use. Bruschetta, as prepped above. Topper for home made pizza. Substitute in a salad, with some heirloom tomatoes and roasted red pepper. Breakfast, with fresh fruit and honey. We got a whole lotta ricotta up in here.
Yields about 2 cups
6 cups whole milk
1 1/2 cups heavy cream
1 tsp salt
1 1/2 tsp fresh lemon juice
Heat milk, cream, and salt in a large pot over high heat. Bring it right to the point of a raging bubble, where it's about to boil over, and then reign it in and remove from heat. Add lemon juice. Stir until curds separate. Pour over a colander lined with cheese cloth. Allow to drain for about one hour (I like my ricotta a little more on the dry side- but if you want it to me more liquidy you can reduce this time).
And that's that, folks.
Keeps for 3-4 days in the refrigerator. Served above with chopped fresh herbs and Mike's Hot Honey, available via Olives and Grace.