spring time tricks

spring is coming, which means frivolity is allowed. hence: fashionable moments at school

more importantly is the cuisine of spring- those episodes in unseasonable lightness, where one braves the crisp cold in bare arms or strives to survive on light salads and steamed fish. these of course are often disappointing exploits but they cannot, seemingly, be avoided.

the most recent project was inspired by reading a batch of new cookbooks

(this, this and this!) also the joyful eyefuls of this blog. 

and although i am not as eager to proclaim "goat is the new cow" as Miss Britton brashly can, I was seduced by the billowy cloud of homemade ricotta.  this stuff is unlike any solid tupperware-shaped block of ricotta that comes trembling into a bowl when one undertakes lasagna. it is a revelation not only dairy- and delicious-related but also in the homestead sphere where it is, actually, possible for the everyday gal to make cheese in her kitchen! yes truly, with such a breezy and delicious project as ricotta cheese making one can, for awhile at least, where the hat of the Cheese Mongress!! (obviously worth it.)

the effort is minimal, the time is a laughable! get after it and spread it on toast with jam, spoon it over wide eggy noodles with arugula pesto, eat it from the jar in the bask of the refrigerator light at midnight, frivolity is the rule of the day, remember?

homemade ricotta

(adapted from the My New Roots blog)

1 quart whole milk (the fattier the better!)

juice of half a lemon

generous pinch salt

pinch nutmeg

warm the milk over medium heat stirring often to prevent scorching. right before the milk boils, when a billowy swinging of steam begins to fog your glasses, turn off the heat, tip in the lemon juice, salt and nutmeg and stir gently. the milk will respond at once and become curdy. leave this mixture to sit for five minutes. while the milk is resting line a bowl with cheese cloth.

pour the curdy, hot milk into the bowl, bring the cheese cloth up and tie tightly in a knot. suspend the cheese over a bowl hung on a wooden spoon or, in a more ghetto fashion, suspend from the neck of the sink with kitchen twine. leaving the cheese  for 45 minutes makes delicate, light, soft ricotta. the longer the hang the richer and stiffer the cheese will be. like most soft dairy products (yogurt, kefir, etc.) this will be happiest in the fridge in glass for up to a week.

cheers!