You guys. I made my own Ricotta this week. I’m still in disbelief myself, but let me be the first to tell you just how incredibly easy it was. When my husband and I were at Urban Craft Uprising before the holidays during our annual Christmas gift haul, my husband and I got our sister-in-law this DIY cheese kit for Christmas. I’m sure you can only imagine my excitement when I got the same kit for my birthday recently and was able to give it a whirl myself.
The directions were incredibly easy to follow, and the only update we made was to add an additional 1/4 tsp of salt than what it calls for. (But we do love our sodium.)
I also got Feast, a vegetarian cookbook that I would also recommend, for my birthday and used the handmade ricotta to complete the Beets and Ricotta recipe on page 64. It. Was. So. Good. Next on the agenda: making the mozzarella to complete the lentils and mozzarella recipe on page 65. I’m salivating just thinking about it.
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