If you disagree, go away.
But do consider seeing a psychotherapist.
Making cheese at home (we’ve done it before!) seems to really impress folks. It’s one of the simplest recipes we’ve got going though.
3 ingredients, people!
Ricotta is a super mild, very slightly sweet fresh cheese. My version is made by curdling hot milk with a little lemon juice. Seriously. That, is it.
That there is some curdled milk. Otherwise known as cheese curds. It’s just science.
I have made ricotta many times, and the beauty of its mild flavour is the option to tweak it any way you like. Once the cheese is strained to your liking, go on and gussy it up.
For this batch I added ½ a lemon worth of zest for a little brightness. Add some basil or any variety of herb for freshness. Add lots of cracked black pepper for some bite. Add maple syrup or honey for sweetness.
Point is, be awesome with your ricotta.
Ooh, here’s a crazy thing. I used lactose free milk for this particular batch and it worked perfectly. I wanted to be able to consume the whole damn thing (if I so pleased) without um…abdominal discomfort.
In combo with perfectly ripe Ontario peaches, my homegrown rosemary and a drizzle of wildflower honey, trust me, it’s a good thing it was lactose free.