|The ricotta curd-ing.|
|The clams roasting.|
|The whiting snuggling.|
|The cake cooling.|
|A friend at the farm.|
|Smitten's scones, Mine were blue.|
And in case you'd like to know how, here's the secret to the most delicious ricotta cheese:
1/2 gallon raw whole milk (you can find out where to buy it here)
7 TB distilled white vinegar or lemon juice (I used vinegar)
1 tsp salt
1 cup heavy cream
(if you make it without the cream, I'm told, it comes out more like paneer or queso frescro -- I haven't tried this but will and I'll let you know how it turns out)
Combine everything in a pot and slowly bring it to a very gentle simmer. The curds will begin to separate -- stir it very gently once or twice, with a large slotted spoon. There's no need to stir much. When it begins to simmer, shut it off and leave it alone for 10-15 minutes, then strain into a bowl. Leave it a little bit wet, because it will firm up as it cools. Put it in the fridge to cool and firm. How simple is that?
The pale milky stuff left behind is the whey (remember Miss Muffet? eating her curds and whey?). You can save this and use it for baking or in soup (potato leek would be nice). I'll let you know how that goes, too.
|But what the hell's a tuffet? It looks like she's sitting on a Hostess Ding Dong.|