Our menu has been pretty simple since the baby was born. Fancy cooking? "I ain't got no time for that!" I do have time, when the baby is sleeping, to try to use up some of the things in the freezer. I'm all for re-purposing ingredients. Not only using them, but stretching them to their fullest capacity. One thing we stock up on is milk. The kids drink it, but I also do a lot of cooking and baking that requires milk or milk products. It's not only more cost effective to make my own, but it also tastes better without all the preservatives and additives that come in products you would buy at your local grocery store.
The last couple of days I've made both yogurt and some Ricotta cheese.
One gallon of milk
1/2 cup of white vinegar
1 tsp salt
In a large pot, heat your milk slowly to 180 degrees. Stir often. This will take a while.
When the milk reaches 180 degrees add the salt and vinegar. Give it one or two stirs and then let it sit for a few minutes to let the mixture curdle.
Strain it in cheese cloth. I hung mine to strain overnight. If you like it softer, strain less of the whey.
It will keep for about two weeks. If you don't eat it all at once that is.
One gallon of milk made just over 1 lb of cheese.
On my to-do list today....Cannoli dip using, you guessed it, my fresh Ricotta.