Text Box: Ricotta, Mozzarella, and Farmer’s Cheese

Ricotta-The ultimate in frugality!

             This is only 8 ounces of the 18.3 ounces of ricattone made from 4 gallons Caerphilly cheese whey.

             Finely mince 1 Tablespoon shallots, 1/4 - 1/2 teaspoon dill weed, and 1/4 –1/2 teaspoon salt. Mix, pack into muslin-lined Brousse mould. Place flat lid on top. Press with 12 ounces of weight for about 2 hours. Remove from mould and chill, or serve immediately with crackers, etc.

             If you leave weights on overnight, a very delicate crumbling cheese will be made: perfect for salads.

             Ricotta is when additional milk is added to the whey. Ricattone is made from only the whey.

             A good ratio for ricotta is 2 parts whey to 1 part milk. I have yet to have made ricotta from Direct Acidified Mozzarella. Other than that, it is a wonderful cheese, and can be used from a savory dish to a dessert.

                 Farmer’s cheese a.k.a. “Cottage Cheese”-for Southern families, this was a commonly eaten dish. My mother-in-law’s family would “hang it (the curds) from a bag” and then serve it with honey. My father-in-law’s family would whip the farmer’s cheese with a hand mixer and then top with honey for a breakfast meal.

             My family typically served it with peaches. I loved it with salt and lots of black pepper

            

Text Box: 	Fresh mozzarella cheese braided– you WILL leave learning how to do this great technique in the workshop–kids really love it.

Ricotta Salata—A Versatile Cheese

Farmer’s Cheese - Southern American tradition