Last Saturday's supper was not a success! My hub and I eat just about anything I throw in and out of a pan or pot. Crawfish jambalaya, sauted kale, and boiled sweet potatoes were not what our visiting son had in mind for a delicious meal. Oh, well, he got a frozen Sam's Club pizza and salad buffet Sunday night and was happy again.
But I try! Sometimes too hard.
Speaking of trying, today while straining my Greek yoghurt, I decided to try to make Ricotta Cheese from the extra creamy leftover whey.
Simple recipe (kitchen chemistry, Mr. B).
Just bring leftover whey to a boil, add a tablespoon of white vinegar, pour hot liquid through a clean white linen dishtowel in a strainer over a bowl.
Let the substance cool on the towel after all liquid has strained off.
And "bob's your uncle!"
Homemade Ricotta Cheese! Who needs ricotta cheese? Try Mario Batali's Bechamel Sauce instead.
Except this is all you get when using almost 1 1/2 quarts (1 1/2 liters) of yoghurt whey!
And I don't even like or ever buy Ricotta Cheese!