When Life gets in the Whey…Make Ricotta!

When Life gets in the Whey…Make Ricotta!

Please accept my apologies for the extended absence. It has been one hell of a week! Broken cellphones, Xboxes, dishwashers, job complications….then the pièce de résistance! My computer fried, burning up 5 years of work in the blink of an eye. What did I learn from losing a chunk of memories from the past half decade? Recipes, songs, letters, photos? BACK UP YOUR FILES:)

Hahaha, common sense aside the most important lesson for me has been that everything truly temporary. The things we think we need, quite simply put, we can live without. So I dashed out to the computer store, purchased a cheap and efficient machine and am back with a vengeance, no longer hemmed in by past work. It’s all still there in my head, but now there is a fresh slate. This situation has made me consider what my ultimate goals are. What do I want to do while I am here? A bucket list of sorts….so here goes:


* Sing with abandon. Since I was three I have been making up songs and singing them in the closet. It would be great to share this with you and release a song.

* Make cheese – yup. It’s been a dream since I was 7 and we learned about cheese making in my second grade class. So this will be part of my blog.

* Go to India for 6 months. This one will have to wait for a bit – but it would be a dream to go on a culinary tour of India. Immerse myself in the culture and learn about the food.

* Jump out of a plane. Feel the fear and do it anyway.

What’s on your bucket list? Those dreams you’ve had since you were a kid, but rarely share…

To start this journey right I am making Ricotta Cheese – the recipe I follow is on the Smitten Kitchen. It could not be easier.
Ricotta - MyMommasHands.com

3 cups of whole milk

1 cup of heavy cream

½ tsp of course sea salt

3 tbsp Meyer lemon juice

  • Makes approximately one cup of ricotta cheese


Line a colander with three layers of cheese cloth. Combine the milk, cream and salt in a medium heavy stainless steel saucepan. Stirring occasionally over medium heat, bring the mixture to 190 degrees. If you don’t have a thermometer wait until the milk starts to froth on the sides – right before it comes to a boil. Quickly stir in lemon juice and leave the mixture undisturbed for 5 minutes. Pour the curds and whey over the cheese cloth. You can leave it for up to an hour. The longer you leave it the drier the texture will be. Remember – when you chill it the consistency will thicken so do not be worried if it appears a bit loose. Refrigerate and use within a week. I love it spread on a crostini with a bit of rosemary infused olive oil. Perfection.



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