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Archive for September 10th, 2018

In my line of work you inevitably garner leftover ingredients that no one else wants that are not standard fare in your pantry. This recipe is one of those happy examples. As you well know, I abhor tossing food so I searched the net for a tasty way to use said ingredients, whole milk, buttermilk and sour cream and found that you can make ricotta! How exciting is that? We were invited to dear friends for dinner, so I made a delicious cheesecake out of the ricotta (recipe to come next week).

Buttermilk and Sour Cream Ricotta

Makes 235 g Ricotta

Ingredients:

  • 500 mL whole milk
  • 500 mL buttermilk
  • 200 mL full fat sour cream

Directions:

  1. Heat the milk, buttermilk and sour cream over a medium heat in an enamel pot to about 82° C (180° F). Allow it to sit, undisturbed for 30 minutes.
  2. Pour into a cheesecloth-lined sieve and strain (covered) until relatively dry (overnight) in the refrigerator.

I would have thought the buttermilk and sour cream would have made a much tarter ricotta but it was fine.

Make additional ricotta out of the whey:

Makes an additional 65 g ricotta!

Ingredients:

  • 750 mL leftover whey from making ricotta above
  • 250 mL milk (higher fat is better, I used 1% because that is what I had)
  • 15 mL vinegar or lemon juice

Directions:

  1. Heat the whey and milk in a non-reactive pan over medium heat until it reaches 91° C (195° F). Remove from heat and stir in the vinegar or lemon juice. Allow it to sit undisturbed for 10 minutes.
  2. Strain through a cheesecloth-lined sieve. Strain for several hours for a firm ricotta.

Notes:

  • Use an unreactive pot like Le Creuset.
  • I did not salt the ricotta because I had a sweet application planned for it.
  • The buttermilk and sour cream curdle naturally when heated, so an acid is not required.
  • Reserve the whey for recipes that call for cooking with stock or water, it is healthy and flavourful.

Dear friends, I have finally made a website of my work. Please feel free to visit evataylorfoodstyle.com. The blog will not change, it will always be my ever growing recipe book, the website is for work. If you know of anyone needing a food stylist in Toronto, please send them to my website. As always, your comments are appreciated more than you can know.

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