There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!

Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.

Thursday, December 31, 2009

Make your own Ricotta

Recipe from iVillage!

1 quart whole milk

1/2 cup heavy cream
1/2 teaspoon coarse salt

2 tablespoons white vinegar

Place a double layer of rinsed cheesecloth in a sieve or strainer and set over a large bowl.

Combine the milk, cream and salt in a medium saucepan over medium-low heat and bring to 200 degrees F, stirring occasionally. (If you don’t have a thermometer, milk should have bubbles forming on the surface, but should not be at a simmer.)

Turn off the heat, add the vinegar to the pot and let it sit undisturbed for about 2 minutes.

Slowly and gently stir the mixture with a wooden spoon for about 1 minute, or until the curds separate from the whey. (To check, fill the spoon with some of it: If there are white curds sitting in cloudy liquid, it is ready.)

Strain the curds through the sieve and let drain over the bowl for about 15 to 20 minutes

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