No Knead Bread

Many bakers from novice to expert have been trying their hands at this recipe. I finally gave it a try. The recipe is so simple that I didn't believe it was that easy and had to visit this video of Jim Lahey himself making the bread.  Sometimes the most simple things are the most challenging.

This bread was delicious - crusty with the just the right texture. The perfect bead for a crusty sandwich.  Turning it into the cast iron pan was daunting as the bread is a wiggly mass of dough -  add the dough quickly.

 

Jim Lahey's No Knead Bread
Makes one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
1 5/8 cups water
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

 

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

 

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a lint free cotton towel  with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is  Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

 

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf browned. 

 

Challah Bread

Time in a train station is unrelenting.  Trains arrive and depart on schedule.  Just as in life time goes forward at a never changing pace - second by second.  It is in each moment that life is lived - it is how we love, learn, reflect, wonder, listen, observe or not.  This does not come easily and I must meditate upon and recognize these precious moments before time rushes me forward like the incoming tide of the future or pulls me back into the past.  This awareness and appreciation of the moment is central in my life.

Challah bread is a wonderful sweet and soft bread that I first discovered at Grand Central Station in New York City.  I bought my first loaf from a bread baker in Grand Central as I was running to catch the last train out of the city that night.  I made a quick decision between the traditional black and white cookie or challah bread, and it turned out to be very delicious decision.  The man behind the counter was a Hasidic Jew who spoke softly and most graciously spent extra time helping me pronounce challah properly, despite the last minute rush of  the late night bread buyers lined up behind me and the pressure of train schedules that one must not miss or it meant spending the night in the train station. He spent those moments, stopping time, to pronounce the Hebrew challah word properly.  I must catch the ch sound that almost sounds like an h.  I said holla and he corrected me several times with the c sound that catches down in the throat and almost sounds like a throat clearing.  It is not a natural sound for me just like the cr in French or the rolling the r's in Spanish. There is such a passion in these words that rise up from the throat.

That encounter was many years ago before the internet and before everybody knew everything; when things such as this bread were still foreign sounding and found mostly in big cities. That brief moment though insignificant as it may seem in the scope of a life, stays with me. Now that bakery in Grand Central still carries challah bread and black and white cookies but the counter is no longer manned by that person who took the moment to share a bit of his history through the pronunciation of a word.

Challah Bread
1 loaf

3 1/4 cups all purpose flour
1/4 cup sugar
2 1/4 teaspoons instant active yeast (1 envelope)
1 teaspoon salt
2 eggs
1 egg yolk (save the white for egg wash)
4 tablespoons melted butter
1/2 cup warm water (110F)
1 teaspoon sesame seeds

Mix together in a medium bowl flour, sugar, yeast and salt and set aside.
In bowl of stand mixer, mix together 1/2 cup water, 2 eggs, 1 egg yolk, and melted butter with paddle.
On low speed, add flour mixture and mix until the dough comes together and then switch to the dough hook.  You may use the dough hook from the start but I prefer the paddle and then switching.
Knead on low until the dough forms a ball and is moving freely around the bowl.  Add more flour if the dough is sticking or climbing the hook or more water if the dough is shaggy.  The dough should be soft and tacky.
Mix egg white with 1 tablespoon of water in a small bowl and refrigerate.
1st Rise Transfer dough to a large oiled bowl turning dough to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size about 2 hours.
2nd Rise Deflate dough gently by pressing, cover with plastic wrap and let rise in a warm place until doubled in size again about 60 minutes.
Shaping and 3rd Rise The bread shape is created by a smaller braid placed on top of a larger braid versus one large braid.
Line a sheet pan with parchment or silpat or grease it.
On a lightly floured surface, divide dough into two pieces one large piece and one piece half the size of the large piece (ex. 20 ounces and 10 ounces). 
Divide the large piece into 3 equal pieces and roll each into a 15 inch rope with a 1 inch diameter.
Line the ropes side by side and pinch the pieces together on one end.
Braid the pieces together and pinch ends together at bottom.
Carefully move to pan or braid right on the pan and tuck under the ends.
Repeat the process with the small piece of dough making 3 15 inch ropes with a 1 inch diameter.  Pinch and braid the pieces.
Brush egg wash over the large loaf.
Place the small loaf on top.
Loosely cover with plastic (oil the plastic wrap lightly if  does not have any oil on it from the earlier rises.
Place in draft free warm place and let rise until puffy and increased in size by 1/3 about 30 minutes.
Baking Preheat oven to 375 degrees F.
Remove plastic wrap carefully so as not to deflate and gently brush the remain egg was over the entire loaf.
Sprinkle with sesame seeds.
Bake for 35 minutes until and instant thermometer inserted into the center reads 190F.
Cool on wire rack.
Cool completely before slicing.

 

Mocha Chip Cookies

Try new things - the habits of life are both comforting and deadly - so I try new things.  I look for ways, even if they are as small as trying a new recipe.  I love my routines of having my morning tea and toast to the family meal in the evenings where we all sit, share and laugh. I love the familiarity and steady measure of the flow of daily life (even with teenagers on the scene).  Sometimes, though, my cooking becomes drudgery and I don't look forward to it so I am always searching for ways change up my baking routine.  I look for new challenges in techniques and new flavors because I tend to bake the same sweet treats every week not only because I have mastered the technique but it is quick and easy. 

When I found Milk and Honey on Flickr, I found my perfect inspiration source.  Jen is a prolific baker and chef and her mouthwatering photos and accompanying recipes are a wonderful resource and a pleasure to peruse.  Her combination of recipes range from practical feed your family recipes with a twist.  She adds that something extra that is just the right balance for children and adults alike. 

Mocha Chip Cookies
adapted from Jen at Milk and Honey

Makes 24

1/2 cup unsalted butter at room temperature
1 1/2 cups sugar 325g if you have a scale
2 eggs
1 teaspoon vanilla
2 7/8 cups and 1 1/4 teaspoons all purpose flour or 325g if you have a scale
1/2 cup cocoa powder
2 tablespoons instant coffee powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate chips

1/2 cup chocolate chips or chopped dark chocolate

Preheat oven to 350 degrees F.

Cream butter and sugar together in the bowl of an electric mixer until they are light and fluffy. Add the eggs and vanilla and beat again. Add flour, cocoa powder, coffee powder, bi-carbonate of soda and salt and mix until combined.

Fold in chocolate chips. Roll into balls and set on baking sheet.

Bake for 8-10 minutes.

Leave the to cool on the tray from about 10 minutes then place them on a wire rack to cool further or eat warm.

 

Stroopwafel

Dutch Stoopwafels have interested me since I first saw them in a photo on Flickr.  The stroopwafel was placed atop a hot cup of coffee warming the filling inside while the outside stays crisp. How wonderful to utilize the escaping heat from my teacup.  A Dutch stroopwafel is a cookie or thin and crisp waffle  made using a pizzelle for the cookies and then making gluing the pizzelles together with a rich caramel filling.  I even dipped a few in chocolate at the request of my family.

These cookies are a bit labor intensive but worth the results. These would make a lovely hostess gift or a nice addition to a holiday cookie tray.

Dutch Stroopwafels
makes 24 filled cookies

2 cups all-purpose flour
1 tablespoon baking baking powder
2 teaspoons ground cinnamon
3 eggs
3/4 cup sugar
1/3 cup butter melted and cooled
1 1/2 teaspoons vanilla
1 recipe Caramel Filling (see below)

Stir together flour, baking powder and cinnamon in medium bowl and set aside.
Beat eggs on high with an electric mixer until thick and lemon colored, about 4 minutes.
Gradually beat in sugar on medium.
Beat in butter and vanilla.
Using slowest speed, stir in flour mixture.

Heat and an electric pizzelle iron and oil the grid well.  I brush oil onto the upper and lower grids between each cookie or every other cooking depending on if they stick to the iron.
Place a generous tablespoon of batter in the center of your iron for a four inch pizzelle iron.  Adjust batter amount to the size of your iron.
Close lid and bake pizzelles according to the manufacturer's instructions.
Gently remove pizzelle and cool on a wire rack.
Makes about 48 cookies.

Caramel Filling
makes enough to fill cookies and 60 caramel candies

1 cup butter
2 1/4 cups packed brown sugar
1 14-ounce can sweetened condensed milk
1 cup light corn syrup
1/2 teaspoon vanilla

Line an 8x8 inch baking pan with foil.  Butter foil.

Melt butter in a heavy saucepan over low heat.
Stir in the brown sugar, sweetened condensed milk, and light corn syrup.
Cook and stir until  mixture boils at medium high heat.
Attach a candy thermometer to the side of the pan.
Lower heat to medium and boil mixture at steady rate stirring frequently until the candy thermometer registers 248F, firm ball stage, about 15 minutes. It is important to maintain the steady boil so adjust your heat as necessary.
Once you reach 248F remove pan from heat and remove thermometer and stir in vanilla.

These steps must be done immediately:

Pour 1-1/2 cups of caramel sauce into a heatproof dish.

Pour remaining caramel into the prepared 8x8 inch baking pan spread to even out.  When cooled cut into squares and wrap in wax paper.

Quickly dollop a generous tablespoon of caramel filling  on one pizzelle  then quickly cover with another pizzelle working the caramel to the edges.  This must be done while the caramel is still hot.

 

Homemade Cheeseburger Macaroni Dinner

Saturdays are often busy and I don't think of the dinner menu until the family start fussing around for something to eat.  I gave up boxed convenience foods a long time ago but I always appreciated the ease of Hamburger Helper and I fondly remember the excitement when my own mother made it when I was  a young teenager.  After trying several recipes with mediocre results, I have found the winning combination.  This recipe uses one pan and the spices in your spice cabinet, and the bonus is that it cooks in about 15 minutes.

Cheeseburger Macaroni Dinner
Serves 4 to 5 (add more macaroni and serve more)

1 1/4 lb ground beef

2 1/2 cups milk

1 1/2 cups hot water

2 cups macaroni

1 tablespoon cornstarch

1 tablespoon chili powder

2 teaspoons garlic powder

1 teaspoon sugar

1 teaspoon salt

1 teaspoon paprika

1/8 teaspoon cayenne pepper

1 tablespoon Worcestershire sauce

2 1/2 cups shredded sharp cheddar cheese

Optional 2 tablespoons of fresh chopped parsley

 

Brown ground beef in a large saute pan over medium-high heat. Discard any fat. Add the spices to browned meat. Add milk, water and cornstarch.  Stir until the cornstarch is mixed in.   Add the pasta and Worcestershire sauce.  Bring to a boil and turn the heat down to simmer. Cover and cook for 10-15 minutes macaroni is done.  Add the cheese and parsley if using; stir to combine. Serve immediately

 

Recipe adapted from Farm Girl Gourmet

 

Peach Jam

I love peaches and peach jam is the perfect way to preserve that fresh picked flavor.  I find that peach jam can be too sweet especially with hand picked peaches but that is fixed easily by adjusting the sugar.  Adding cinnamon and ginger makes this jam special and when I defrost a container in January, it is fresh and tasty. The jam defrosts nicely in the freezer without any changes to the texture.

Peach Jam
About 4 pounds fresh peaches
¼ cup lemon juice
3 - 4 cups granulated sugar depending on the sweetness of your peaches
if you would like a spiced peach jam add:
2 cinnamon sticks or 2 teaspoons ground cinnamon
4 ¼ pieces cut from fresh ginger or 1 teaspoon of ground ginger
adjust spices to your tastes

Peel peaches, pit, and cut into chunks or rough process through the food processor for a smoother jam.
You can at this point boil water, prepare and ice bath, cut an x in the bottom of your peaches and run them through the boiling water then to the ice bath and you should be able to slip the skins off.
I prefer to peel the peaches with a knife close to the skin.
In a medium saucepan, stir together peaches, sugar, lemon juice and spices if using.
Bring peaches to a boil and boil until thickened and the jam is set.
Skim foam as needed.

Place in freezer containers or glass containers for the refrigerator.
You could can the jam at this point.

Ready for the freezer

Chocolate Salted Caramel Buttons

Chocolate Salted Caramel Button Candies

Makes 20 depending on size of chocolate rounds

10 ounces chocolate of your preference

Fleur de Sel

Melt chocolate in  a medium bowl over a pot of simmering water.
Line a pan or plate that fits in your freezer with parchment or wax paper.
Fill a plastic bag with the corner snipped, make a parchment bag, or use an icing bag fitted with a number 4 or 5 tip.
Pipe rounds an equal number of rounds onto the parchment and place in freezer to firm up.

Caramel Filling

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream

In a medium saucepan, with tall sides combine sugar and water and cook over medium-high heat.
Using a heat proof pastry brush and warm water "paint" the warm water onto any sugar that is stuck to the pan edges.  Liquefying this sugar prevents recrystallization in your finished product.
Attach a candy thermometer.
Boil without stirring until it turns a deep amber color.
Boil to just below 240F the soft ball stage - you want the caramel spreadable but not liquid.  It firms as it cools.
Watch carefully as the sugar will continue to brown after removed from the heat.
Remove from heat and slowly pour in cream (watch for sputtering) and vanilla,  whisking until it is very smooth.

Assembly

Fill rounds with caramel filling by dropping a small amount with a spoon or piping in the center of the flat side of one round then covering with the flat side of the another round creating a sandwich. Apply light pressure and the caramel will spread to the edges.

Sprinkle with fleur de sel.

Firm in the freezer.

Seeded Crackers

Snack food is expensive especially with hungry teenagers and their friends always looking for something to eat.  Crackers and cheese are a favorite but tasty crackers with wholesome ingredients come in very small boxes with a large price tag.  I decided to make crackers and after looking at recipes I wondered why store crackers are so expensive - the ingredient list is small - flour, water, oil (sounds like french bread but crackers do not require the skill of a baguette). The wholesale prices companies pay for the ingredients, plus the cost of getting a product to a mass market - I figure there must be around a 500% mark up on crackers. At 4-5 dollars for a box of small  crackers at Whole Foods, I could spend $20 and pass the boxes to four teenagers and they would still say "what else is there to eat."

These crackers are so tasty. The pair nicely with hard or soft cheeses, spread with tuna or chicken salad or just plain.  You can get creative and make up your own seed topping - maybe nigella, anise, fennel, rosemary, thyme - there are many combinations. You could chop up fresh herbs like the thyme or rosemary and mix it in with dough as well. This recipe can be mixed up by hand as well.

Seeded Crackers
Makes 3 dozen

Topping
1 tablespoon sesame seeds
2 teaspoons poppy seeds
2 teaspoons caraway seeds
3/4 teaspoon coarse kosher salt
Enough water and pastry brush to wet rolled out dough before seeds are applied.

Dough
1 1/2 cups all purpose flour
1/2 cup whole wheat flour - scant
1 teaspoon table salt
3 tablespoons olive oil or oil of your preference
1/2 cup water

Preheat oven to 450F.
Mix seeds in a small bowl and set aside. Do not add the salt at this point as you sprinkle by hand.
In a food processor:
Add the all purpose flour, whole wheat flour and table salt and pulse to combine.
Add the oil and 1/2 cup water and pulse until combined and crumbly but comes together when pressed against the side of the bowl.
On a lightly floured work surface gather dough into a uniform mass then separate dough into thirds.
Store dough under a clean kitchen towel or plastic wrap to prevent a skin forming.
Roll the first third of dough into a 1/16th inch thick 8 x 14 inch rectangle.
Keep your work surface well floured to prevent the dough from sticking. Your dough should move freely on the rolling surface.
Cut dough with a knife or pizza cutter in half then into rectangles 2 x 4 inches or to your preference.
Brush dough with water and sprinkle with 1/3 of seed mixture and 1/4 teaspoon of the kosher salt.
Press the seeds and salt into the crackers with light pressure so they stay on the crackers.
Transfer crackers to a baking sheet.
Tip:  I roll my dough out on parchment paper minding that it doesn't stick and cut carefully so as not to go through the paper.  I then can move the whole sheet onto my baking pan (rimless cookie sheet), then I just move the crackers slightly to give them a bit of room.
Bake for 7 to 10 minutes until browned.
Cool on wire rack (slide the parchment straight onto the rack).
Store crackers in airtight container or zipper plastic bag.







Recipe adapted from Fine Cooking December 2007

Bagels

Today's Tuesday's with Dorie are Bagels from the Baking with Julia Cookbook based on Julia Child's PBS series of the same title.

I have made bagels before this recipe the difference being I used my bread machine for the dough and the recipe did not have nearly as many steps, and they didn't turn out as nicely as this recipe. I like recipes that explain why you are supposed to do something like roll the dough into balls to develop the gluten on the outside of the bagel so it keeps it shape - I do this kind of rolling when I make rolls but didn't know why. This recipe has quite a few techniques that I found useful.  I read the directions to remove the bagels from the water bath to the floured towel but then didn't quite get where I was moving them too, either a peel or the flour covered towel? Not wanting to bake on my stone I lined a baking sheet with parchment to prevent the egg white wash causing the bagels to stick to the pan as I knew I would never be able to wash the bagels so neatly that it did not drip! What a tall order that is. I did forget that parchment should only be used up to 425F so it burned just a bit but my bagels did not stick! 

I have not tried a bagel yet but plan on having one with my tea in the morning! 

Find the recipe over at Heather's Bytes.

Brown Sugar Cake with Caramel Frosting

I wanted to make a nice dessert that was different than my usual last minute dessert fare of hot fudge sundaes with summer stawberry sauce or brownies and vanilla ice cream that I make when company comes for dinner.  Of course, I was pressed for time and making the dessert the day of the dinner, along with the dinner.  Cake and ice cream are favorites but I wanted to dress it up beyond the normal birthday dessert.  Salted caramel is very popular, although it is not one of my most favorite combinations and I can only take it in the salt in small doses (nevermind that I love chocolate dipped pretzels). My tried and true yellow cake recipe was at hand when I came a across a caramel buttercream frosting recipe.  Light yellow cake and caramel buttercream did not seem too compatible so I found a brown sugar cake that matched the frosting perfectly.  I served the cake with vanilla ice cream and caramel sauce and chocolate candy buttons filled with caramel and sprinkled with a touch of fleur de sel. It was a lovely sweet and rich dessert.  Add more salt along the way if that suits your taste.

Brown Sugar Cake
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 °F.
Grease and flour a 9 inch cake pan.
In a medium bowl, combine flour, baking powder and salt.
In a large mixing bowl, cream butter and brown sugar until pale and fluffy.
Add eggs one at a time, beating after each addition until no egg remains.
Mix in vanilla extract.
Add flour mixture (starting and ending with the flour) to the butter and eggs in 3 batches alternating with the buttermilk (in two additions). Stir until combined.
Pour batter into prepared cake pan.
Bake for around 25 minutes or until a toothpick inserted in the center comes out clean.



Caramel Buttercream Frosting
Frosts one 9 inch round
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
2 sticks
1/2 teaspoon salt
1 1/2 cups powdered sugar, sifted

In a medium saucepan, with tall sides combine sugar and water and cook over medium-high heat.
Using a heat proof pastry brush and warm water "paint" the warm water onto any sugar that is stuck to the pan edges.  Liquifying this sugar prevents recrystallization in your finished product.
Boil without stirring until it turns a deep amber color.
Watch carefully as the sugar will continue to brown after removed from the heat.
Remove from heat and slowly pour in cream (watch for sputtering) and vanilla,  whisking until it is very smooth.
Let cool for around 20 minutes, until it’s just barely warm and still pourable.
Meanwhile, beat butter and salt together until light and fluffy.
Add powdered sugar and beat until thoroughly combined.
Pour in the cooled caramel and beat on medium-high speed until light (around 2 minutes).
Spread onto cake (if frosting is too runny, the caramel was too warm when added – refrigerate for around 15-20 minutes until frosting is stiffer).

recipe inspiration http://www.52kitchenadventures.com/

Pumpkin Spice Cookies with Penuche Icing

When Autumn comes around, despite the desert heat that still persists, I start craving all things pumpkin - pumpkin muffins, pumpkin scones, pumpkin pie, pumpkin bread, and these pumpkin spice cookies.  Their texture is somewhere between a cake and a cookie - just cakey enough but you can still hold it in your hand.  They are truly a Fall cookie as they are spicy but not so spicy that their flavor crosses the line with Christmas gingerbread.  This soft cookie with a lovely butterscotch icing is just right make before the holiday season.

I enjoyed these cookies with tea and sweet memories of leaves falling and crisp Autumn air, and a lovely re-read of the Hobbit.

Pumpkin Spice Drops with Penuche Icing

Makes about 3 dozen cookies

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 3/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon cloves

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup pumpkin

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350° F. Line baking sheets with parchment or grease.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in medium bowl.

Beat sugar and butter in large mixer bowl until well blended.

Beat in pumpkin, egg and vanilla extract until smooth.

Add flour mixture gradually and mix until well combined.

Use 1 1/2 tablespoon scoop or drop by rounded tablespoon onto prepared baking sheets.
Bake for 11 to 14 minutes or until edges are firm.

Using a glass flatten cookies gently as soon as they come out of the oven. These cookies are rise while baking and flattening allows for a nice layer of icing.

Move to wire racks to cool completely.

Frost with Penuche Glaze.

Penuche Glaze

Makes about 1 1/2 cups

4 tablespoons, 1/2 stick of butter, 1/2 ounce of butter

1/2 cup packed light or dark brown sugar

1/8 teaspoon salt

1/3 cup light cream or evaporated milk

2 cups powdered sugar

1/2 teaspoon vanilla or 1 teaspoon rum

In a double boiler over simmering water stir until smooth butter, brown sugar, salt and cream.

Remove from heat and beat in powdered sugar and vanilla or rum until icing is smooth and spreadable.

Ice cookies by spooning a tablespoon of icing in the middle of each cookie and spreading slightly.  The icing will run over the edges if spread too close to the edges.

Ricotta Cheese

My family husband is not a big fan of ricotta cheese and its grainy texture which comes from the industry's cost effective standard of adding gums and carrageenan thickeners instead of the time consuming separating the whey from the cheese.  After a little research I discovered that ricotta could be made at home without the addition of rennet, citric acid, lipase or the use of any other special cheese making equipment other than cheese cloth.  I was inspired by a lasagna my sister ate while traveling in Italy.  It wasn't the lasagna I grew up on where the portion is thick with layers of ricotta, sauce, meat and noodles which I do like but it is an all day affair to make the giant American version of lasgna.

Craving lasgna after I saw my sweet sister's delicious photo, I decided to make the ricotta cheese and use it on a quickly composed lasagna for dinner.  We spread the leftover ricotta on crackers, bagels and toast later in the week.  Its consistency was like cream cheese and it was very mild in flavor.  I imagine that the flavor would be more robust if local milk, goats milk, or raw milk were used in the recipe.  For me, it felt like a real accomplishment making homemade cheese even if it was so easy to make.

Ricotta Cheese

Makes 4 cups

1 gallon whole milk

1/8 teaspoon salt

¾ cup fresh lemon juice

Pour the milk into a large, nonreactive pot and season with salt.

Heat the milk to 190º (use a candy thermometer), stirring it every few minutes to keep it from scorching on the bottom.

Turn off the heat and add the lemon juice. Stir slowly until you see curds beginning to form. (The curds form quickly after the addition of lemon juice).

Let the pot of curds and whey sit undisturbed for 5 minutes.

Double line a colander with cheesecloth and place it over another bowl to catch the whey.

Pour the curds and whey into the colander and let the curds strain for at least an hour,

then discard the whey.

Store in an airtight container and refrigerate until ready to use.

I served a little extra ricotta on the side - yum.

The Inspiration - My sister's lasagna in Northern Italy

Heat milk to 190F

I hung my cheese as it still seemed wet after the 1 hour in the strainer.