The Ricotta Breakdown.
1. Fast for one week prior
2. Aquire many litres of milk (goat, sheep or cow will do)
3. Boil
4. Skim curd off top
5. Compress curd in cheese mould and set aside to enjoy at a later date (this is not the ricotta)
6. Add lemon (or other acidifying agent) to remaining whey
7. Re-cook (cooked in Italian is cotta hence the name)
8. Notice white lumpy clouds rising to the top (this is ricotta)
9. Skim this off top
10. Eat hot with broken up bread and a bit of extra whey
11. Ensure in close proximity to bed to ease the effects of ensuing drowsiness
2 comments:
YES CHEF!
That, and the salted baked ricotta is too much deliciousness to bear.
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