April 4, 2018 - by Jessica I could eat that
I like to make things. All things. Clothing. Videos. Jewelry. Plans. Merriment. But more than anything else, I enjoy making food.
You see, food is the best way to get to know a culture. Every idiosyncrasy of a people comes through: religion, climate, geography, values, priorities. At the center of any celebration across the globe is a well stocked dining table, teetering with epicurean delights from the fresh and simple to the complex and storied.
Food makes people happy, comfortable, calm. It inspires both passion and contentment, all without irony. With that in mind, I am sharing some of my favorite dishes here and how to make them. Because that’s the next step in making, isn’t it? Sharing.
We’ve all gotta eat, so we may as well eat well.
This is a very simple recipe for a fresh, spreadable cheese. Some people around the webz will call it 'ricotta', but it truly isn't. Rich, delectable, and at times tart—call it what you like, this ish is delish.
Ingredients:
- 3 Cups whole milk
- 1 Cup cream (whipping or heavy cream both work)
- Pinch of Kosher or sea salt
- 3 Tablespoons of fresh lemon juice (no bottled stuff!)
Combine milk, cream, and salt in a saucepan. There will be some foaming, so choose a pan large enough to accommodate the rise. Over medium heat, slooooooowly bring the mixture to 200 degrees F, stirring occasionally. If the dairy scalds and sticks to the bottom of the saucepan, do not scrape the scalded part!
Once the mixture has reached 200 degrees F, remove from the stove completely, add the lemon juice, and stir gently a few times. You will immediately see the curds separating from the whey—cheese is happening! Wait 5 to 10 minutes for full separation.
Line a colander or strainer with cheesecloth or muslin. Strain over a bowl (whey can be difficult on some plumbing) and let drain for anywhere from one hour. The longer the drain, the denser but more dry the cheese.
And that's it! You've now made cheese. How do you feel? But wait, here comes the best part—how're you going to eat it? First, get a crust baguette and slice that sucker up. Then try any of these winning combos:
- A sprinkle of lemon zest with a swirl of honey
- Balsamic reduction and a few rosemary leaves
- A slice of fig topped with a sliver of prosciutto
- Fresh strawberry slices with basil chiffonade (bonus points for honey)
- As much lemon curd as you can handle