Have I become that girl? Not Marlo Thomas, the other "that girl." The pretentious obnoxious homemade everything, first at the farmer's market, gossiping about what restaurant just closed down, learning every manager and produce merchant's first name chick? Minus the pretentious/obnoxious threat, I would be kind of ok with that. My sister isn't, but if I keep feeding her I think I'll turn her around. The mistake she makes about me is in her assumption that I'm anything other than a lazy cook. I'm curious too, but hunger and laziness eclipse zealotry rather quickly. If there's a faster, easier, more efficient way of doing something, I'm there. And if it tastes better too, great! This ricotta is the perfect example of this: five minutes of active work, and in thirty you'll have fresh, creamy cheese twice as delicious as what you can get at the supermarket. So go ahead and indulge in laziness where you can. If applied properly you'll get the credit of being "that girl" without hardly lifting a finger. Enjoy!
For 8 oz of RicottaIngredients:
1 quart whole milk
1/2 cup whole milk yogurt
1/2 cup heavy cream
1 1/2 tablespoons lemon juice
hefty pinch of salt
Cheese cloth
Directions:
Fold the cheese cloth to be twice thick, and lay it in a sieve over a bowl. Bring all of the ingredients except the lemon juice to a roiling boil, then reduce to a simmer and add the lemon juice. Simmer for 2 minutes, or until the milk has curdles, and pour the mixture over the cheese cloth. Allow the curds to separate from the whey for about 15-20 minutes. The cheese may be enjoyed warm, or can be refrigerated for 2-3 days.
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