We had a lovely sunny weekend with predictions of falling temperatures and a winter storm today. In between taking advantage of the weather to do yard work and laundry (hung outside), I did a lot of cooking this weekend. A little too much cooking, as by Sunday night I was completely exhausted.
recipe from Deborah Madison's The Greens Cookbook). The noodles, two sauces, and the ricotta. Ricotta is ridiculously easy to make-- one gallon of milk mixed with a teaspoon (or two) of citric acid and a teaspoon of salt, brought to just below boiling at 195° F, at which point curds will start to form. Let it sit in the pan for ten minutes, drain in cheese cloth-- seen above-- and then really drain by tying the cloth into a bag and hanging it for half an hour. Voilá, ricotta, and you can use the whey, the liquid you've drained off for baking later. I like how you can still see the texture of the cheese cloth in the picture above. One gallon of milk resulted in about 2.5-3 cups of ricotta.
What did you make this weekend?