This cheese really shouldn’t be called “ricotta” because there’s no “ri” in it. A true ricotta is made by re-cooking the whey from an initial cheese making. Our “cotta”–the one we make from our Jersey cow’s milk–is only cooked once. But we love it anyway. We love it so much, in fact, that it’s now […]
Here’s Thursday’s breakfast: a bowl of fresh ricotta cheese with a side of bacon. We milk our Jersey cow Emily by hand twice each day, resulting in nearly a gallon of milk just from the rear two quarters of her udder. We leave the front quarters for her calf, who’s growing like a weed. What […]
My wife recently had an itch to make ricotta cheese. She says that cheese making and writing limericks are her new passions. Who knew? Anyway, her ricotta, made with the grassfed milk we get from our local dairy, was the best I’ve ever tasted: thick and creamy. I ate it right out of the bowl, […]
Tags:buttermilk·cheese·ricotta
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