herbiehancock

The recipe for these cookies included a container of Ricotta. I knew I wanted to make the Ricotta instead because it is so easy and tastes so much better than store-bought. The hardest part of making Ricotta is waiting for the milk to come to a simmer. Patience is not my middle name. Here's what you do: Put 8 cups of whole milk into a large pan. Add one teaspoon of salt. When the milk is at the simmering point, add 3 tablespoons of lemon juice. Give it a stir and let it sit for two minutes while the curds form. Scoop the curds into a lined colander (I use clean, rinsed Handi Wipes) and let drain for 5 minutes. PRINT RECIPE You might be interested in these recipes, too! Ricotta Pound Cake Soft Scrambled Eggs with Fresh Ricotta & Chives Spinach and 3-Cheese Stuffed Shells So easy...

I came across this recipe at bleeding espresso which is a fun and interesting blog. Here's the "About" for you of bleeding espresso: Michelle Fabio, an American writer and attorney leaves the Anthracite Coal Region of Pennsylvania for her family's ancestral village in Calabria, Italy, falls in love, adopts two dogs and two kids (baby goats), tends to chicken, rabbits, ducks, and a growing garden, writes to her heart's content, and begins bleeding espresso. No, really. This pound cake took forever to bake. It rose up in the pan and somebody (I'm claiming the 5th) opened the oven door and the cake went pffffffft! I was able to cut two very nice slices from each end of the cake but the middle sunk and ended up being only a couple inches high, very dense and not pretty at all. I hate it when that happens. This cake tasted absolutely wonderful, but I wasn't pleased with the texture. I'm thinking I might take what is left and try making a bread puddi...

After making my fresh ricotta I searched for recipes and found this on epicurious . Using chives from my garden, I whipped this dish up in no time and had a delicious breakfast. Eggs are scrambled with chives until just set then fresh ricotta is added. Serve the eggs on toasted baugette slices and garnish with more chives and ricotta. The eggs were rich and creamy and oh, so delicious. Have you made your ricotta yet? When you do, please try this recipe! PRINT RECIPE HERE

I'm happy to be a part of Kristen's Adopt a Blogger #3 . When I introduced my 'adoptee' I appreciated all the people who took a minute to visit Linda aka goodshoeday at With Knife and Fork and leave a comment. So, when I saw Bunny's introduction of her Adopt a Blogger daughter, Melissa at Baking for the Boys, I clicked to check out Melissa's blog and welcome her as a newbie blogger. Holy cow! I found out that Melissa had made fresh ricotta! I left a comment and told her I was going to make some this week. Here's how it went! This couldn't be easier. Take 8 cups of whole milk, add 1 teaspoon of salt and bring to a simmer in a large pan. When it simmers, add 3 tablespoons of fresh lemon juice, and give it a stir. Let is sit for a few minutes while the curds form, then scoop them out into a cheesecloth lined colander. Depending on how wet or dry you want the end result, let drain as little as a few minutes or 15 minutes, like I did to end up wit...