|Fresh ricotta and home-pickled beets with baby oregano - schmancy! - Photo by Wasabi Prime|
My only complaint, and it's not with the recipe, is about the overall cheese-making process. You go through a lot of milk to get a decent amount of finished cheese. I know that's the nature of cheese; it's an ancient method designed to concentrate and potentially preserve a supply of milk, which is all well and good. I was just like, dang, now I gotta buy another carton of milk for our coffee. The recipe is for about maybe a scant quarter to half cup's worth of ricotta, depending on how long you let it drain and concentrate its texture. It's not a bad finished amount of cheese, especially if you're crumbling it over a salad or in my case, I paired it with some pickled beets with a drizzle of olive oil, oregano sprigs and fresh cracked pepper. I love fresh ricotta, the wonderful creamy, milky-sweet flavor, and it's ideal in a salad to appreciate it fully. If I were to make this for say, lasagne, I'd probably have to triple the recipe if you wanted it to be a ricotta-heavy dish. Although even in that case, I'd almost rather make a manicotti-style dish and use lighter ingredients like butternut squash, just so you can celebrate the fact you made fresh cheese and probably went through a gallon or two of milk to do it.
|Food mysteries, from our kitchen to yours - Photos by Wasabi Prime|
While unraveling the mysteries of fresh cheese, I decided, why not share additional Kitchen Mysteries that I've been collecting? On my large wood cutting board, I swear there's an outline of a figure boldly standing with the words "Goo" written backwards on his chest. Cutting Board Wicker Man! Or maybe the letters spell "God" and after this post, I'll be host to a flock of fundamental revivalist nutjobs insisting my cutting board will heal the sick and make the lame walk. No snake handlers! And I remain firm in my belief that the outline of the Loch Ness Monster was in my beer when I was at Adam's Northwest Bistro a while back. You don't see her prehistoric shape floating in the beer foam?? I'm perfectly sober now and I still see Nessie in that beer. And why aren't more people wearing bacon scarves? The shape and wave pattern seem ideal for crafty types who knit and crochet to their heart's content -- we can't be the only ones out there with a bacon-knitted scarf. Maybe I'm just asking the universe for more answers than it's willing to provide. Or we've just run out of interesting things on Netflix so I'm rewatching old X-Files episodes again while pondering that celebrity rumor that David Duchovny and Gillian Anderson hooked up in real life. I heard it's bunk, but still. The world remains, as it should be, full of tantalizing mysteries. Tah-tah for now, I'm off to eat a bowl of fresh ricotta...