Facing the Impossible

They said it couldn't be done, so I had to try.  What is this impossible feat?  Making Ricotta!  Is it an authentic Italian recipe using traditional ingredients and techniques?  No.  Is it delicious and easy?  Yes!  I was watching our day delayed t.v. shows, when lo and behold I see Anne Burrell making a batch talking about how easy it was to make the cheese.  Her recipe can be found here. 

Ok, so first is the cream...



Then add the milk...

Finally the vinegar and salt





Let all of this cook for a couple of minutes and you will see the curds at the top of the pan.  Pour into several layers of cheesecloth (I didn't have cheesecloth, so just used a clean towel.  Next time I'll use the cheesecloth) and let it drain.

Of course, there are many different ways to use ricotta, but for this day, I sliced some bread

Toasted it under the broiler, rubbed a bit of garlic on top, and placed a dollop of the fresh cheese.  Oh boy!  It was SO good!

The next day, I added a bit of orange zest to a small portion of the cheese, and added some Wheaties and banana for breakfast.  Delightful! 

Next week is the official Ricotta Festival here and I have plans to attend.  Perhaps I'll get a glimpse of the traditional way to make the impossible!