use the cheese you made!!

So I promised you two recipes using ricotta and I'm going to give it to you but I'll break it into 2 posts so they aren't so long.

My first recipe is probably an unexpected use of ricotta but it is the most amazingly delicate delicious tender wow pancake you will ever taste.

Yes I said pancake

So without further ado let's make

Lemon Ricotta Pancakes

You'll need:
1 1/2 c. all purpose flour
2 T. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 large eggs SEPARATED
2 T. vegetable oil
1/4 c. buttermilk
1 c. ricotta (the one you made of course!)
1/4 c. FRESH lemon juice
1 or 2 T. lemon zest (depends how lemony you want them)

Mix together flour, sugar, baking powder, baking soda, and salt. Set aside.

In another bowl combine egg YOLKS, buttermilk, ricotta, lemon juice.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until dry ingredients are just incorporated. Sprinkle with lemon zest.

Beat the egg whites until stiff and fold into the rest of the batter. Let the batter sit 15-20 minutes (the longer the better to let the lemon flavor really come out)

While the batter is resting make the lemon sauce for the pancakes. These pancakes definitely don't get syrup!! Instead you'll be making a warm lemon sauce to top them. This sauce is basically a lemon curd that you keep warm so it doesn't set up. So for the sauce....

1 c. sugar
1/2 c. butter
1/4 c. water
1 egg yolk
1 T. lemon zest
3 T. fresh lemon juice
Simply combine all the ingredients in a medium size saucepan and whisk constantly over medium heat until butter is melted and sugar dissolves. Let the sauce boil and then lower the temp. Allow it to boil for 2 minutes then remove from direct heat but keep warm.

Butter a pan and begin making your pancakes. These pancakes won't get very brown, just golden and they will be a bit creamier in texture even when fully cooked because of the cheese.

Once cooked drizzle with the warm lemon sauce.

I like to add a small dollop of ricotta, fresh raspberries (or strawberries) and a dusting of powdered sugar.

These are some of the best pancakes I've ever tasted and are great for a special occasion! Definitely an interesting use of ricotta. I hope you enjoy them as much as I do.

Happy eating.

xoxo, vanessa

make your own cheese, no seriously!

I want to share this recipe for homemade ricotta cheese not only because it is incredibly delicious (SO much better than what you buy at the store) but also because of the sense of pride I know you will feel from making your own cheese. Its way more simple than you think!!

So to make your own ricotta you will need a couple things you probably don't have lying around at home....

Citric Acid - you can find this at Whole Foods or any healthfood store. Just make sure it is FOOD GRADE citric acid. If you don't have a whole foods or independent health food store in your area check your local grocery store or order it online.

Cheesecloth - you should be able to get this at any grocery store

So after you round up these two things the rest is easy.

In a large pot over medium heat combine 2 quarts of high quality (preferably organic) buttermilk, one gallon of 1/2 and 1/2, 2 tablespoons of citric acid, and a fat pinch of salt.

See I told you it was easy!

Now, you wait. Make sure the mixture never boils and just warms slowly. If you have a thermometer you can suspend it in the center of the pot. You are looking for the center to reach about 180 degrees. But, if you don't have a thermometer that's okay. You will see the curds beginning to form at the top of the pot. Once the curds have formed a "raft" covering the entire top of the pot or your thermometer has reached 180 remove from the heat and let the cheese rest for about 15 minutes.

Line a colander or other perforated pan with cheesecloth and suspend over a larger (non perforated) bowl/pan. Very carefully remove the curds from the whey using a slotted spoon or a fine mesh skimmer put the curds into the cheesecloth lined colander and allow to drain for at least 4 hours but preferably overnight. What your left with is a light, fluffy, tangy, delicious cheese.

This recipe yields about 3 or 4 cups of ricotta (I'm guessing a little here) you'll have a lot of whey waste but its totally worth it once you taste the cheese!

Once your cheese is drained you're ready to season it. For me, I usually think the cheese needs more salt. Black pepper is fabulous with ricotta and a drizzle of high quality olive oil is all you need.

Use the ricotta in lasagna, stuffed shells, or your favorite recipe. I'll share 2 of my favorite recipes using ricotta in another post!

So seriously TRY THIS its so simple and quick and the result speaks for itself.

Oh, and you can brag to your friends that you make your own cheese!

Happy cheesemaking!

Love, vanessa