I had an order a few weeks ago for a Stuffed Manicotti for Two...that's two stuffed manicotti shells per person; so, I only needed a small amount of Ricotta cheese, a half cup, to be exact! Being one to hate waste, I knew if I went out and bought the ricotta, I'd be wasting money and product, as I wouldn't have need for the leftover ricotta from the market!
Hmmmm, and I did have a few cups of milk left, that were about to go out of date. The recipe I have starts with a gallon of milk...but, I don't have that much milk left, and I don't need that much ricotta! I just needed enough. So, algebra time, it was! Here's the Small Batch Ricotta Recipe! This will yield a half cup...just enough to mix with your mozzarella and Parmesan for a small pan of Manicotti!
2 cups whole milk
2 tablespoons heavy cream
1.5 tablespoons white vinegar, the cheap stufff
1/8 tsp kosher salt
Give this a try, if you've got milk going out! So versatile! You will, truly, be amazed at the simplicity and at the huge difference in flavor! For me, it's time to check the Stand...it's our Short Market Saturday, today. We don't have a ton of veggies, but we do still have our organic eggs, local honey, home made seasoning blends, breads, jams and preserves, artisanal cheeses and charcuterie, and a good supply of grass fed beef, lamb and free range chickens...and my candles. So, until next time, my friends, Steem on!
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