Sunday, September 25, 2011

Well I'm making that Ricotta again

We had some of the Ricotta that we drained for breakfast today (with a sprinkling of black pepper). I had to restrain Misses 8 & 10 from eating the whole thing.

It's very, very, very creamy and everyone (Hubby, Shooting Buddy & girls) said they preferred the drained version to the fresher version last night. I'm not so sure. I think they were both delicious.

It's a very similar process to the Paneer, but with a bit more care and attention and the leaving of the curds to rest before draining them. This seems to make it more creamy.

1 comment:

DaddyBear said...

Sounds like I need to learn a new skill.