widows son
Premium Member
Cheese is big thing for me. The many varieties makes it as easy pick for any social gathering. Being Italian, naturally I go for Italian cheeses; Asiago, Grana Padano, Ricotta, buffalo Mozzarella. All these cheeses are distinct from their region they are produced. A cheese board with a few varieties, some cured meats, bread, pickled condiments such as Gardiniera, olives, roasted peppers, and even jams and preserves. All tof these items are fairly priced, the cheese and meat being the most expensive, but usually most lodges have enough people to make it worth the price, or some lodges have a small number so the cost is low. Here is a recipe for Ricotta cheese that can be made at home with ease.
Ricotta cheese, yields 4 cups ( 1 liter)
2 quarts (1.89 liters) whole milk
1 cup 35% cream
3 tbsp lemon juice
1/2 tsp kosher salt
Cheese cloth 3 pieces
Line a Thick bottom pot with the cheese cloth leaving some to hang over so I can be picked up, make sure they don't catch fire! Place milk and cream in a pot and bring up to a simmer. Place a thermometer in once simmering, the temp must be at 180 degrees F. Remove the pot from heat once the temp has been reached, and add the lemon juice, ad stir for 30 seconds, the mixture should curdle instantly. Add the salt and stir for another 30 seconds. Cover with a clean kitchen towel and let stand at room temp for 2 hrs. Grab the excess cheese cloth and pull out of the pot with the ricotta mixture in it. Tie the top of the cheese cloth and place in a bowl to drain off the water. Squeeze the whey out periodically, within an hour. If you can hang it to drain that would work too as gravity will do all the work. Ricotta should be dry but moist and will keep in the fridge for about a week. After you've made the ricotta you can add and flavor to it, such as honey herbs or nut, it's really what you like. Salute!
Ricotta cheese, yields 4 cups ( 1 liter)
2 quarts (1.89 liters) whole milk
1 cup 35% cream
3 tbsp lemon juice
1/2 tsp kosher salt
Cheese cloth 3 pieces
Line a Thick bottom pot with the cheese cloth leaving some to hang over so I can be picked up, make sure they don't catch fire! Place milk and cream in a pot and bring up to a simmer. Place a thermometer in once simmering, the temp must be at 180 degrees F. Remove the pot from heat once the temp has been reached, and add the lemon juice, ad stir for 30 seconds, the mixture should curdle instantly. Add the salt and stir for another 30 seconds. Cover with a clean kitchen towel and let stand at room temp for 2 hrs. Grab the excess cheese cloth and pull out of the pot with the ricotta mixture in it. Tie the top of the cheese cloth and place in a bowl to drain off the water. Squeeze the whey out periodically, within an hour. If you can hang it to drain that would work too as gravity will do all the work. Ricotta should be dry but moist and will keep in the fridge for about a week. After you've made the ricotta you can add and flavor to it, such as honey herbs or nut, it's really what you like. Salute!
Tofutti Cheese Slices actually melt good for stuff like grilled cheese and patty melts, etc.