If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin
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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. 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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119510":{"type":"posts","id":"bayareabites_119510","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119510","score":null,"sort":[1501602499000]},"guestAuthors":[],"slug":"if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","title":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin","publishDate":1501602499,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.","status":"publish","parent":0,"modified":1501716426,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1173},"headData":{"title":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin | KQED","description":"Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin","datePublished":"2017-08-01T15:48:19.000Z","dateModified":"2017-08-02T23:27:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119510 https://ww2.kqed.org/bayareabites/?p=119510","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/","disqusTitle":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin","source":"DIY, Foraging, Urban Homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/119510/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119510/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","authors":["5485"],"categories":["bayareabites_188","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_324","bayareabites_15928","bayareabites_1893"],"featImg":"bayareabites_119514","label":"source_bayareabites_119510"},"bayareabites_118938":{"type":"posts","id":"bayareabites_118938","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118938","score":null,"sort":[1499534056000]},"guestAuthors":[],"slug":"diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta","title":"DIY Cheese Recipe: Learn How Easy It Is To Make A Batch Of Homemade Ricotta","publishDate":1499534056,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get it right. Ricotta is not that kind of cheese. Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. It is the perfect gateway cheese.\u003c/p>\n\u003cp>All you need is a half gallon of milk, an acid, and a good dash of salt. That’s it.\u003c/p>\n\u003cp>I’ve experimented with various techniques and ingredients over the years and have finally landed on my favorite method — it’s a twist on a style popularized by the website \u003ca href=\"https://food52.com/\">Food52\u003c/a> that uses buttermilk to curdle the milk, lightened up and streamlined. This method is a departure from most recipes, which call for stirring in lemon juice or vinegar into hot milk. The lemon juice method absolutely works, but I’ve found that I much prefer the subtle acidity and larger, fluffier curds the result from buttermilk. \u003c/p>\n\u003cp>\u003cstrong>Here’s how to make it happen, this afternoon:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_118948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/milk-1-new.jpg\" alt=\"Look for milk that has been “batch-pasteurized” for best results.\" width=\"1920\" height=\"2189\" class=\"size-full wp-image-118948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1020x1163.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-960x1095.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Look for milk that has been “batch-pasteurized” for best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large pot, combine whole milk, buttermilk and salt. Look out for the pasteurization style used by the milk producer. It will be written out on the carton. You want milk that has simply been “pasteurized” or, better, “batch-pasteurized.” Many organic milks are “ultra-high-temperature pasteurized,” which means they are heated to a very high temperature for a short period of time. This process kills off basically every possible bacteria in the milk and makes it stubborn, at least as cheesemaking is concerned. Pasteurized and batch-pasteurized milks have been heated to lower temperatures for longer periods of time, and they generally work better as cheesemaking milks. Raw milk is also a great choice if you have access to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring the milk mixture to a low simmer. As it heats, you’ll notice that very small curds will begin to form in the milk. Once this happens, give the mixture a big stir to encourage curdling, reduce the heat to low and cook for a couple of minutes. \u003c/p>\n\u003cp>Next, remove the pot from the heat, but keep the milk warm and happy by covering the pot with its lid. Let the milk incubate and continue to curdle, covered, for 30 minutes. This long, slow, warm curdling time will encourage larger curd formation and a nicer final ricotta.\u003c/p>\n\u003cfigure id=\"attachment_118950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg\" alt=\"After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 30 minutes, there should be a large raft of curds floating on top of the whey. Unlike when making cheeses with rennet, the whey won’t be entirely clear; this is okay. Scoop those curds out of the pot using a slotted spoon and place them in a colander lined with a triple layer of cheesecloth. Don’t get lazy and dump the whole pot through the colander. You want to treat the curds gently to keep them intact, light, and fluffy. \u003c/p>\n\u003cfigure id=\"attachment_118949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-2-new.jpg\" alt=\"Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the curds drain for anywhere from 10 minutes (for a soft, spreadable ricotta) to an hour (for a firm ricotta to use for cooking). If you’re unsure what you’re looking for, just taste the ricotta every 10 minutes or so and remove it from the colander when it tastes good to you. There’s no right or wrong answer here!\u003c/p>\n\u003cp>Once the ricotta is how you like it, scoop it out into a bowl or storage container. If you’d like a little extra richness, you can stir in some heavy cream at this point. Many recipes call for adding cream at the very beginning of cooking; however, I find that you get the most bang for your buck, cream-wise, by stirring it in at the end. \u003c/p>\n\u003cp>That’s it! Your ricotta is ready to use. I like to serve it in a bowl, drizzled with olive oil and sprinkled with freshly ground pepper, but it is also great stuffed into pasta shells or spread on crostini. Whatever you do, eat it right away!\u003c/p>\n\u003cfigure id=\"attachment_118947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/final-no-evoo-new.jpg\" alt=\"Homemade ricotta cheese.\" width=\"1920\" height=\"1357\" class=\"size-full wp-image-118947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1180x834.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade ricotta cheese. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Ricotta Cheese\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>A few tablespoons of heavy cream (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Let the ricotta drain for at least 10 minutes, or up to 1 hour. The final draining time depends entirely on your taste and how you will be using the ricotta. If you’re using the ricotta as a spread or a dip, 10 to 20 minutes of draining should be plenty. If you’re using the ricotta for cooking, such as stuffed pasta shells or lasagna, you will want to drain the cheese until it is quite dry, around 1 hour.\u003c/li>\n\u003cli>If you’d like a little extra richness in your ricotta, stir in a tablespoon or two of heavy cream to the drained cheese.\u003c/li>\n\u003cli>Eat plain, drizzled with olive oil and cracked pepper, or in any other way you love to eat fresh, creamy cheese.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get right. Ricotta is not that kind of cheese.","status":"publish","parent":0,"modified":1499790480,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1142},"headData":{"title":"DIY Cheese Recipe: Learn How Easy It Is To Make A Batch Of Homemade Ricotta | KQED","description":"Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get right. Ricotta is not that kind of cheese.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Cheese Recipe: Learn How Easy It Is To Make A Batch Of Homemade Ricotta","datePublished":"2017-07-08T17:14:16.000Z","dateModified":"2017-07-11T16:28:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118938 https://ww2.kqed.org/bayareabites/?p=118938","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/","disqusTitle":"DIY Cheese Recipe: Learn How Easy It Is To Make A Batch Of Homemade Ricotta","source":"DIY, Foraging, Urban Homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/118938/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get it right. Ricotta is not that kind of cheese. Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. It is the perfect gateway cheese.\u003c/p>\n\u003cp>All you need is a half gallon of milk, an acid, and a good dash of salt. That’s it.\u003c/p>\n\u003cp>I’ve experimented with various techniques and ingredients over the years and have finally landed on my favorite method — it’s a twist on a style popularized by the website \u003ca href=\"https://food52.com/\">Food52\u003c/a> that uses buttermilk to curdle the milk, lightened up and streamlined. This method is a departure from most recipes, which call for stirring in lemon juice or vinegar into hot milk. The lemon juice method absolutely works, but I’ve found that I much prefer the subtle acidity and larger, fluffier curds the result from buttermilk. \u003c/p>\n\u003cp>\u003cstrong>Here’s how to make it happen, this afternoon:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_118948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/milk-1-new.jpg\" alt=\"Look for milk that has been “batch-pasteurized” for best results.\" width=\"1920\" height=\"2189\" class=\"size-full wp-image-118948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1020x1163.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-960x1095.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Look for milk that has been “batch-pasteurized” for best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large pot, combine whole milk, buttermilk and salt. Look out for the pasteurization style used by the milk producer. It will be written out on the carton. You want milk that has simply been “pasteurized” or, better, “batch-pasteurized.” Many organic milks are “ultra-high-temperature pasteurized,” which means they are heated to a very high temperature for a short period of time. This process kills off basically every possible bacteria in the milk and makes it stubborn, at least as cheesemaking is concerned. Pasteurized and batch-pasteurized milks have been heated to lower temperatures for longer periods of time, and they generally work better as cheesemaking milks. Raw milk is also a great choice if you have access to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bring the milk mixture to a low simmer. As it heats, you’ll notice that very small curds will begin to form in the milk. Once this happens, give the mixture a big stir to encourage curdling, reduce the heat to low and cook for a couple of minutes. \u003c/p>\n\u003cp>Next, remove the pot from the heat, but keep the milk warm and happy by covering the pot with its lid. Let the milk incubate and continue to curdle, covered, for 30 minutes. This long, slow, warm curdling time will encourage larger curd formation and a nicer final ricotta.\u003c/p>\n\u003cfigure id=\"attachment_118950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg\" alt=\"After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 30 minutes, there should be a large raft of curds floating on top of the whey. Unlike when making cheeses with rennet, the whey won’t be entirely clear; this is okay. Scoop those curds out of the pot using a slotted spoon and place them in a colander lined with a triple layer of cheesecloth. Don’t get lazy and dump the whole pot through the colander. You want to treat the curds gently to keep them intact, light, and fluffy. \u003c/p>\n\u003cfigure id=\"attachment_118949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-2-new.jpg\" alt=\"Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the curds drain for anywhere from 10 minutes (for a soft, spreadable ricotta) to an hour (for a firm ricotta to use for cooking). If you’re unsure what you’re looking for, just taste the ricotta every 10 minutes or so and remove it from the colander when it tastes good to you. There’s no right or wrong answer here!\u003c/p>\n\u003cp>Once the ricotta is how you like it, scoop it out into a bowl or storage container. If you’d like a little extra richness, you can stir in some heavy cream at this point. Many recipes call for adding cream at the very beginning of cooking; however, I find that you get the most bang for your buck, cream-wise, by stirring it in at the end. \u003c/p>\n\u003cp>That’s it! Your ricotta is ready to use. I like to serve it in a bowl, drizzled with olive oil and sprinkled with freshly ground pepper, but it is also great stuffed into pasta shells or spread on crostini. Whatever you do, eat it right away!\u003c/p>\n\u003cfigure id=\"attachment_118947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/final-no-evoo-new.jpg\" alt=\"Homemade ricotta cheese.\" width=\"1920\" height=\"1357\" class=\"size-full wp-image-118947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1180x834.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade ricotta cheese. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Ricotta Cheese\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>A few tablespoons of heavy cream (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Let the ricotta drain for at least 10 minutes, or up to 1 hour. The final draining time depends entirely on your taste and how you will be using the ricotta. If you’re using the ricotta as a spread or a dip, 10 to 20 minutes of draining should be plenty. If you’re using the ricotta for cooking, such as stuffed pasta shells or lasagna, you will want to drain the cheese until it is quite dry, around 1 hour.\u003c/li>\n\u003cli>If you’d like a little extra richness in your ricotta, stir in a tablespoon or two of heavy cream to the drained cheese.\u003c/li>\n\u003cli>Eat plain, drizzled with olive oil and cracked pepper, or in any other way you love to eat fresh, creamy cheese.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118938/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta","authors":["5485"],"categories":["bayareabites_188","bayareabites_2695","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_358","bayareabites_14362"],"tags":["bayareabites_1893","bayareabites_15446"],"featImg":"bayareabites_118946","label":"source_bayareabites_118938"},"bayareabites_95118":{"type":"posts","id":"bayareabites_95118","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95118","score":null,"sort":[1430150592000]},"guestAuthors":[],"slug":"fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley","title":"Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley","publishDate":1430150592,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/em>\u003c/p>\n\u003cp>I’m always looking for a new twist on salads, and when springtime rolls around, I’m always looking for a new way to serve asparagus. I just can’t get enough of it, but I’m afraid my family grows weary of my love of the roasted or grilled vegetable.\u003c/p>\n\u003cp>So, while we are in the midst of the always fleeting asparagus season, snap it up at the market and use it in the fresh, raw salad, which for me is the epitome of spring.\u003c/p>\n\u003cp>When shaving the veggies, you’ll inevitably be left with a portion of the vegetable that you can’t quite shave down. I just chop it up finely and throw it into the salad for a different texture.\u003c/p>\n\u003cp>You can easily turn this gluten-free dish vegan by omitting the cheese or substituting a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/05/its-here-vegan-cheese-that-actually-tastes-good/\">vegan cheese\u003c/a> in place of the ricotta salata. (Ricotta salata by the way is a pressed ricotta that is drier and easier to shave or crumble.)\u003c/p>\n\u003cfigure id=\"attachment_95645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg\" alt=\"Rainbow baby carrots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow baby carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch medium to large asparagus (about 1 lb)\u003c/li>\n\u003cli>1 bunch baby carrots (about 1/2 lb)\u003c/li>\n\u003cli>Zest and juice of 1 lemon\u003c/li>\n\u003cli>Ricotta salata, shaved\u003c/li>\n\u003cli>1/4 cup chopped toasted, salted almonds\u003c/li>\n\u003cli>2 tbsp chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg\" alt=\"Fresh springtime asparagus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh springtime asparagus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap the tough ends off the asparagus. Remove the carrot tops and wash and trim the carrots. Using a sharp vegetable peeler, peel long ribbons of asparagus and carrots into a shallow salad bowl or onto a platter. For the very end pieces which are difficult to ribbon, either finely chop them and add them to the salad, or chop them and sauté them separately for a nice snack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95642,95641,95651,95650,95652\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the lemon zest and juice over the vegetables, drizzle with a little olive oil, and sprinkle with salt. Toss to combine. Set aside for 10 minutes at room temperature to slightly soften the vegetables.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95647,95648,95643,95644\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle some shaved ricotta salata, the almonds, and the parsley over the top and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\r\n","status":"publish","parent":0,"modified":1556668332,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":420},"headData":{"title":"Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley | KQED","description":"Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley","datePublished":"2015-04-27T16:03:12.000Z","dateModified":"2019-04-30T23:52:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95118 http://ww2.kqed.org/bayareabites/?p=95118","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/27/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley/","disqusTitle":"Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley","path":"/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Quick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/em>\u003c/p>\n\u003cp>I’m always looking for a new twist on salads, and when springtime rolls around, I’m always looking for a new way to serve asparagus. I just can’t get enough of it, but I’m afraid my family grows weary of my love of the roasted or grilled vegetable.\u003c/p>\n\u003cp>So, while we are in the midst of the always fleeting asparagus season, snap it up at the market and use it in the fresh, raw salad, which for me is the epitome of spring.\u003c/p>\n\u003cp>When shaving the veggies, you’ll inevitably be left with a portion of the vegetable that you can’t quite shave down. I just chop it up finely and throw it into the salad for a different texture.\u003c/p>\n\u003cp>You can easily turn this gluten-free dish vegan by omitting the cheese or substituting a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/05/its-here-vegan-cheese-that-actually-tastes-good/\">vegan cheese\u003c/a> in place of the ricotta salata. (Ricotta salata by the way is a pressed ricotta that is drier and easier to shave or crumble.)\u003c/p>\n\u003cfigure id=\"attachment_95645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg\" alt=\"Rainbow baby carrots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-colorful-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow baby carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch medium to large asparagus (about 1 lb)\u003c/li>\n\u003cli>1 bunch baby carrots (about 1/2 lb)\u003c/li>\n\u003cli>Zest and juice of 1 lemon\u003c/li>\n\u003cli>Ricotta salata, shaved\u003c/li>\n\u003cli>1/4 cup chopped toasted, salted almonds\u003c/li>\n\u003cli>2 tbsp chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg\" alt=\"Fresh springtime asparagus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-asparagus-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh springtime asparagus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap the tough ends off the asparagus. Remove the carrot tops and wash and trim the carrots. Using a sharp vegetable peeler, peel long ribbons of asparagus and carrots into a shallow salad bowl or onto a platter. For the very end pieces which are difficult to ribbon, either finely chop them and add them to the salad, or chop them and sauté them separately for a nice snack.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95642,95641,95651,95650,95652","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the lemon zest and juice over the vegetables, drizzle with a little olive oil, and sprinkle with salt. Toss to combine. Set aside for 10 minutes at room temperature to slightly soften the vegetables.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"95647,95648,95643,95644","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle some shaved ricotta salata, the almonds, and the parsley over the top and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/shaved-salad-overhead-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_828","bayareabites_16397","bayareabites_1893","bayareabites_16396"],"featImg":"bayareabites_95646","label":"bayareabites"},"bayareabites_64654":{"type":"posts","id":"bayareabites_64654","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64654","score":null,"sort":[1373060196000]},"guestAuthors":[],"slug":"how-the-diy-butter-trend-got-churning","title":"How The DIY Butter Trend Got Churning","publishDate":1373060196,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/butter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/butter1000.jpg\" alt=\"Butter churning demos can be found at Claude Moore Colonial Farm, but DIYers are rediscovering the art, too. Photo Courtesy of Claude Moore Colonial Farm\" width=\"1000\" height=\"750\" class=\"size-full wp-image-64659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter churning demos can be found at Claude Moore Colonial Farm, but DIYers are rediscovering the art, too. Photo Courtesy of Claude Moore Colonial Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/04/198425906/how-the-diy-butter-trend-got-churning\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130704_atc_04.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/04/198425906/how-the-diy-butter-trend-got-churning\">The Salt at NPR Food\u003c/a>(7/4/13)\u003c/p>\n\u003cp>Artisanal food fever is raging, and the latest sign is the rise in sales of old-fashioned butter churns.\u003c/p>\n\u003cp>Purveyor Glenda Lehman Ervin of \u003ca href=\"https://www.lehmans.com/default.aspx\">Lehman's \u003c/a>sells old-timey kitchen gadgets online and at her family's store in Kidron, Ohio. She says the clientele is quite diverse. \"There are lots of people interested,\" she says.\u003c/p>\n\u003cp>It's not just homesteaders, hipsters and do-it-yourself-minded foodies getting in on the hands-on pursuit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This hobby has now spread to 40-something suburbanites, as I learned a few weeks back when I received an email invite to a butter-churning party.\u003c/p>\n\u003cp>Bring the kids, and bring your own cream (BYOC), the note said. The host, my friend Jerry Casagrande, promised pingpong too, perhaps in anticipation that the churning might get old quick.\u003c/p>\n\u003cp>Now, if you listen to my story, you'll appreciate that the technical feat of turning cream into butter is not much of a feat — if you follow the directions.\u003c/p>\n\u003cp>One of the most important make-or-break steps is the 15 to 20 minutes of continuous, vigorous churning, which entails cranking a handle. This can be a real workout for the arms — if you actually stick with the task. \"It gets tiring,\" said Casagrande, the butter-churn owner. \"That's why it's good to have a butter-churning party.\"\u003c/p>\n\u003cfigure id=\"attachment_64660\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/butterchurning.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/butterchurning.jpg\" alt=\"Riley Casagrande churns butter with her dad Jerry Casagrande. Photo: Allison Aubrey/NPR\" width=\"250\" class=\"size-full wp-image-64660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Riley Casagrande churns butter with her dad Jerry Casagrande. Photo: Allison Aubrey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now, I was skeptical that the churn, which basically looks like a gallon-sized glass jar with a crank on top, would hold the crowd's attention.\u003c/p>\n\u003cp>But it turned out that we gathered around the churn as if it was a campfire.\u003c/p>\n\u003cp>And as a few of the kids at the party started beating a toy drum to the rhythm of the churning, the whole scene felt part ceremony, part circus.\u003c/p>\n\u003cp>\"Sounds like fun,\" \u003ca href=\"http://www.considerthefork.com/?p=3\">Bee Wilson\u003c/a>, British food writer and author of the food-gadget history book \u003cem>Consider the Fo\u003c/em>rk, said when I told her about the party.\u003c/p>\n\u003cp>She had some smart ideas about why simple crafts like butter-churning have become trendy again.\u003c/p>\n\u003cp>\"I think it's kind of a response to the computer age,\" Wilson says. And it is part of a larger, do-it-yourself food movement that includes everything from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/29/196334312/SAVING-THE-SEASON\">canning\u003c/a>, to making homemade bitters or DIY \u003ca href=\"http://www.jsonline.com/features/food/making-wholemilk-ricotta-cheese-easier-than-expected-b48mkjk-190885501.html\">ricotta\u003c/a>.\u003c/p>\n\u003cp>\"We're just spending so much of our lives living in a sort-of virtual capacity, staring at things, that's it very therapeutic to do things again,\" Wilson said.\u003c/p>\n\u003cp>And these hands-on projects can help us get our hands off our tiny, electronic devices.\u003c/p>\n\u003cp>Now, of course, foodies don't need to go so low-tech to get freshly churned butter. Specialty shops and home-delivery dairies offer lots of options.\u003c/p>\n\u003cp>Or, hey, you can also whip up some butter using a stand-mixer \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2010/feb/24/how-to-make-butter\">recipe\u003c/a> in a jiffy.\u003c/p>\n\u003cp>So, after an evening of butter-churning, were there any converts among the group? Well, Riley Casagrande, Jerry's daughter, seemed to sum it up best.\u003c/p>\n\u003cp>\"It's kinda fun, like, as something special,\" Riley said. \"But if you had to do it all the time, it wouldn't be very fun.\"\u003c/p>\n\u003cp>Seems it was the novelty that made it entertaining.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It's not just homesteaders, hipsters and foodies getting into the hands-on pursuit. The butter-churning craze is part of a larger, do-it-yourself food movement that includes everything from canning, to making homemade bitters, a food writer says.","status":"publish","parent":0,"modified":1373060196,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":608},"headData":{"title":"How The DIY Butter Trend Got Churning | KQED","description":"It's not just homesteaders, hipsters and foodies getting into the hands-on pursuit. The butter-churning craze is part of a larger, do-it-yourself food movement that includes everything from canning, to making homemade bitters, a food writer says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How The DIY Butter Trend Got Churning","datePublished":"2013-07-05T21:36:36.000Z","dateModified":"2013-07-05T21:36:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64654 http://blogs.kqed.org/bayareabites/?p=64654","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/05/how-the-diy-butter-trend-got-churning/","disqusTitle":"How The DIY Butter Trend Got Churning","nprByline":"Allison Aubrey","nprStoryId":"198425906","nprApiLink":"http://api.npr.org/query?id=198425906&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/04/198425906/how-the-diy-butter-trend-got-churning?ft=3&f=198425906","nprRetrievedStory":"1","nprPubDate":"Thu, 04 Jul 2013 21:58:00 -0400","nprStoryDate":"Thu, 04 Jul 2013 15:00:00 -0400","nprLastModifiedDate":"Fri, 05 Jul 2013 00:55:39 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130704_atc_04.mp3?orgId=1&topicId=1053&ft=3&f=198425906","nprAudioM3u":"http://api.npr.org/m3u/1198781775-1ea279.m3u?orgId=1&topicId=1053&ft=3&f=198425906","path":"/bayareabites/64654/how-the-diy-butter-trend-got-churning","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130704_atc_04.mp3?orgId=1&topicId=1053&ft=3&f=198425906","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/butter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/butter1000.jpg\" alt=\"Butter churning demos can be found at Claude Moore Colonial Farm, but DIYers are rediscovering the art, too. Photo Courtesy of Claude Moore Colonial Farm\" width=\"1000\" height=\"750\" class=\"size-full wp-image-64659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter churning demos can be found at Claude Moore Colonial Farm, but DIYers are rediscovering the art, too. Photo Courtesy of Claude Moore Colonial Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/04/198425906/how-the-diy-butter-trend-got-churning\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130704_atc_04.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/04/198425906/how-the-diy-butter-trend-got-churning\">The Salt at NPR Food\u003c/a>(7/4/13)\u003c/p>\n\u003cp>Artisanal food fever is raging, and the latest sign is the rise in sales of old-fashioned butter churns.\u003c/p>\n\u003cp>Purveyor Glenda Lehman Ervin of \u003ca href=\"https://www.lehmans.com/default.aspx\">Lehman's \u003c/a>sells old-timey kitchen gadgets online and at her family's store in Kidron, Ohio. She says the clientele is quite diverse. \"There are lots of people interested,\" she says.\u003c/p>\n\u003cp>It's not just homesteaders, hipsters and do-it-yourself-minded foodies getting in on the hands-on pursuit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This hobby has now spread to 40-something suburbanites, as I learned a few weeks back when I received an email invite to a butter-churning party.\u003c/p>\n\u003cp>Bring the kids, and bring your own cream (BYOC), the note said. The host, my friend Jerry Casagrande, promised pingpong too, perhaps in anticipation that the churning might get old quick.\u003c/p>\n\u003cp>Now, if you listen to my story, you'll appreciate that the technical feat of turning cream into butter is not much of a feat — if you follow the directions.\u003c/p>\n\u003cp>One of the most important make-or-break steps is the 15 to 20 minutes of continuous, vigorous churning, which entails cranking a handle. This can be a real workout for the arms — if you actually stick with the task. \"It gets tiring,\" said Casagrande, the butter-churn owner. \"That's why it's good to have a butter-churning party.\"\u003c/p>\n\u003cfigure id=\"attachment_64660\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/butterchurning.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/butterchurning.jpg\" alt=\"Riley Casagrande churns butter with her dad Jerry Casagrande. Photo: Allison Aubrey/NPR\" width=\"250\" class=\"size-full wp-image-64660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Riley Casagrande churns butter with her dad Jerry Casagrande. Photo: Allison Aubrey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now, I was skeptical that the churn, which basically looks like a gallon-sized glass jar with a crank on top, would hold the crowd's attention.\u003c/p>\n\u003cp>But it turned out that we gathered around the churn as if it was a campfire.\u003c/p>\n\u003cp>And as a few of the kids at the party started beating a toy drum to the rhythm of the churning, the whole scene felt part ceremony, part circus.\u003c/p>\n\u003cp>\"Sounds like fun,\" \u003ca href=\"http://www.considerthefork.com/?p=3\">Bee Wilson\u003c/a>, British food writer and author of the food-gadget history book \u003cem>Consider the Fo\u003c/em>rk, said when I told her about the party.\u003c/p>\n\u003cp>She had some smart ideas about why simple crafts like butter-churning have become trendy again.\u003c/p>\n\u003cp>\"I think it's kind of a response to the computer age,\" Wilson says. And it is part of a larger, do-it-yourself food movement that includes everything from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/29/196334312/SAVING-THE-SEASON\">canning\u003c/a>, to making homemade bitters or DIY \u003ca href=\"http://www.jsonline.com/features/food/making-wholemilk-ricotta-cheese-easier-than-expected-b48mkjk-190885501.html\">ricotta\u003c/a>.\u003c/p>\n\u003cp>\"We're just spending so much of our lives living in a sort-of virtual capacity, staring at things, that's it very therapeutic to do things again,\" Wilson said.\u003c/p>\n\u003cp>And these hands-on projects can help us get our hands off our tiny, electronic devices.\u003c/p>\n\u003cp>Now, of course, foodies don't need to go so low-tech to get freshly churned butter. Specialty shops and home-delivery dairies offer lots of options.\u003c/p>\n\u003cp>Or, hey, you can also whip up some butter using a stand-mixer \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2010/feb/24/how-to-make-butter\">recipe\u003c/a> in a jiffy.\u003c/p>\n\u003cp>So, after an evening of butter-churning, were there any converts among the group? Well, Riley Casagrande, Jerry's daughter, seemed to sum it up best.\u003c/p>\n\u003cp>\"It's kinda fun, like, as something special,\" Riley said. \"But if you had to do it all the time, it wouldn't be very fun.\"\u003c/p>\n\u003cp>Seems it was the novelty that made it entertaining.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64654/how-the-diy-butter-trend-got-churning","authors":["byline_bayareabites_64654"],"categories":["bayareabites_2638","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_1288","bayareabites_11943","bayareabites_11942","bayareabites_987","bayareabites_1893","bayareabites_10921"],"featImg":"bayareabites_64659","label":"bayareabites"},"bayareabites_51644":{"type":"posts","id":"bayareabites_51644","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51644","score":null,"sort":[1353679227000]},"guestAuthors":[],"slug":"ricotta-stuffed-sweet-potato-pancakes","title":"Ricotta Stuffed Sweet Potato Pancakes","publishDate":1353679227,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. ","status":"publish","parent":0,"modified":1452306453,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":385},"headData":{"title":"Ricotta Stuffed Sweet Potato Pancakes | KQED","description":"It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ricotta Stuffed Sweet Potato Pancakes","datePublished":"2012-11-23T14:00:27.000Z","dateModified":"2016-01-09T02:27:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51644 http://blogs.kqed.org/bayareabites/?p=51644","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/23/ricotta-stuffed-sweet-potato-pancakes/","disqusTitle":"Ricotta Stuffed Sweet Potato Pancakes","videoEmbed":"http://www.youtube.com/embed/ML2fpCpmFjo","path":"/bayareabites/51644/ricotta-stuffed-sweet-potato-pancakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51644/ricotta-stuffed-sweet-potato-pancakes","authors":["5362"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_473","bayareabites_1893","bayareabites_8546"],"featImg":"bayareabites_51697","label":"bayareabites_15012"},"bayareabites_40053":{"type":"posts","id":"bayareabites_40053","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40053","score":null,"sort":[1331391659000]},"guestAuthors":[],"slug":"cottage-cheese-pancakes-for-spring","title":"Cottage Cheese Pancakes for Spring","publishDate":1331391659,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n","blocks":[],"excerpt":"It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ","status":"publish","parent":0,"modified":1550267776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1027},"headData":{"title":"Cottage Cheese Pancakes for Spring | KQED","description":"It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cottage Cheese Pancakes for Spring","datePublished":"2012-03-10T15:00:59.000Z","dateModified":"2019-02-15T21:56:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40053 http://blogs.kqed.org/bayareabites/?p=40053","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/","disqusTitle":"Cottage Cheese Pancakes for Spring","path":"/bayareabites/40053/cottage-cheese-pancakes-for-spring","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40053/cottage-cheese-pancakes-for-spring","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2554","bayareabites_12"],"tags":["bayareabites_1368","bayareabites_10212","bayareabites_404","bayareabites_33","bayareabites_4159","bayareabites_473","bayareabites_9543","bayareabites_1893","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_40074","label":"bayareabites"},"bayareabites_17360":{"type":"posts","id":"bayareabites_17360","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17360","score":null,"sort":[1285796962000]},"guestAuthors":[],"slug":"ricotta-ice-cream-with-peaches-in-muscat","title":"Ricotta Ice Cream with Peaches in Muscat","publishDate":1285796962,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>When the weather reaches the 90s, I crave homemade ice cream. But as cool and refreshing as this cold treat can be, making ice cream custard is a bit of a hot and steamy affair. Normally I wouldn't flinch from standing over a pot on the stove while I whisked eggs and cream together, but this week I just wanted the chilly result of creamy ice cream without the fuss.\u003c/p>\n\u003cp>Now I've made ice cream using only heavy whipping cream and fruit before, but I wanted something with more substance. Remembering some lovely cannolis I had at \u003ca href=\"http://www.stellapastry.com/\">Stella's\u003c/a> a few weeks ago when my mom was visiting, I began to wonder what ricotta ice cream would taste like. After all, cannoli filing is rich and luscious and doesn't contain eggs that need to be cooked. I contemplated adding in a crispy cone of some sort to mimic the pastry shell, but figured those would have to be made from scratch and so quickly abandoned the idea. Seeing a quarter bottle of Muscat in my fridge, I remembered the peaches in wine my parents would make on hot summer days when I was a kid and thought it would be the perfect topping for my cannoli ice cream. I confess that I slowly simmered my wine and peaches -- yes, I did end up using the stove -- but this basically meant simply sticking the fruit and wine in a pot and simmering for 10 minutes with the cover on (no standing next to a hot stove or stirring).\u003c/p>\n\u003cp>To mimic a cannoli filling, I added vanilla, orange zest and some flecks of chocolate to the ice cream, but you could easily leave out the zest and use chocolate chips if you don't want the citrus flavoring. After churning away in my ice cream maker, the dessert was creamy and rich. Topped with the peaches in Muscat, my bowl of ice cream was the perfect way to end a sweltering Bay Area day.\u003c/p>\n\u003cp>\u003cstrong>Cannoli Ice Cream\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4 large bowls\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 15 oz container whole milk ricotta cheese\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1/2 cup heavy whipping cream\u003cbr>\n1 tsp vanilla extract\u003cbr>\nZest from 1/2 orange or 1 tangerine\u003cbr>\n1/4 cup shaved semisweet or bittersweet chocolate\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation: \u003c/strong>\u003cbr>\n1. Whisk ricotta, simple syrup, cream, vanilla and orange zest until completely creamed together.\u003cbr>\n2. Add mixture to an ice cream maker and then freeze according to the manufacturer's directions.\u003cbr>\n3. When the ice cream seems thick but not quite ready, add in the shaved chocolate.\u003cbr>\n4. When ice cream is ready, serve with peaches and wine (recipe below). \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Ricotta ice cream freezes hard, so if you're making this dessert ahead, be sure not to let it sit in your freezer for more than a few hours before eating.\u003c/p>\n\u003cp>\u003cstrong>Peaches Simmered in Muscat\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4 people to eat with ice cream\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 large or 1 1/2 medium peaches (you can use nectarines, plums, figs or grapes instead if you’d like)\u003cbr>\n 1/2 cup Muscat\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place ingredients in a medium pot and simmer covered for 7-10 minutes or until the Muscat is syrupy.\u003cbr>\n2. Cool and serve with Cannoli ice cream.\u003c/p>\n\n","blocks":[],"excerpt":"When the weather reaches the 90s, I crave homemade ice cream. But as cool and refreshing as this cold treat can be, making ice cream custard is a bit of a hot and steamy affair. Normally I wouldn't flinch from standing over a pot on the stove while I whisked eggs and cream together, but this week I just wanted the chilly result of creamy ice cream without the fuss.","status":"publish","parent":0,"modified":1345696971,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":556},"headData":{"title":"Ricotta Ice Cream with Peaches in Muscat | KQED","description":"When the weather reaches the 90s, I crave homemade ice cream. But as cool and refreshing as this cold treat can be, making ice cream custard is a bit of a hot and steamy affair. Normally I wouldn't flinch from standing over a pot on the stove while I whisked eggs and cream together, but this week I just wanted the chilly result of creamy ice cream without the fuss.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ricotta Ice Cream with Peaches in Muscat","datePublished":"2010-09-29T21:49:22.000Z","dateModified":"2012-08-23T04:42:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17360 http://blogs.kqed.org/bayareabites/?p=17360","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/","disqusTitle":"Ricotta Ice Cream with Peaches in Muscat","path":"/bayareabites/17360/ricotta-ice-cream-with-peaches-in-muscat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>When the weather reaches the 90s, I crave homemade ice cream. But as cool and refreshing as this cold treat can be, making ice cream custard is a bit of a hot and steamy affair. Normally I wouldn't flinch from standing over a pot on the stove while I whisked eggs and cream together, but this week I just wanted the chilly result of creamy ice cream without the fuss.\u003c/p>\n\u003cp>Now I've made ice cream using only heavy whipping cream and fruit before, but I wanted something with more substance. Remembering some lovely cannolis I had at \u003ca href=\"http://www.stellapastry.com/\">Stella's\u003c/a> a few weeks ago when my mom was visiting, I began to wonder what ricotta ice cream would taste like. After all, cannoli filing is rich and luscious and doesn't contain eggs that need to be cooked. I contemplated adding in a crispy cone of some sort to mimic the pastry shell, but figured those would have to be made from scratch and so quickly abandoned the idea. Seeing a quarter bottle of Muscat in my fridge, I remembered the peaches in wine my parents would make on hot summer days when I was a kid and thought it would be the perfect topping for my cannoli ice cream. I confess that I slowly simmered my wine and peaches -- yes, I did end up using the stove -- but this basically meant simply sticking the fruit and wine in a pot and simmering for 10 minutes with the cover on (no standing next to a hot stove or stirring).\u003c/p>\n\u003cp>To mimic a cannoli filling, I added vanilla, orange zest and some flecks of chocolate to the ice cream, but you could easily leave out the zest and use chocolate chips if you don't want the citrus flavoring. After churning away in my ice cream maker, the dessert was creamy and rich. Topped with the peaches in Muscat, my bowl of ice cream was the perfect way to end a sweltering Bay Area day.\u003c/p>\n\u003cp>\u003cstrong>Cannoli Ice Cream\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4 large bowls\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 15 oz container whole milk ricotta cheese\u003cbr>\n1/2 cup simple syrup\u003cbr>\n1/2 cup heavy whipping cream\u003cbr>\n1 tsp vanilla extract\u003cbr>\nZest from 1/2 orange or 1 tangerine\u003cbr>\n1/4 cup shaved semisweet or bittersweet chocolate\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation: \u003c/strong>\u003cbr>\n1. Whisk ricotta, simple syrup, cream, vanilla and orange zest until completely creamed together.\u003cbr>\n2. Add mixture to an ice cream maker and then freeze according to the manufacturer's directions.\u003cbr>\n3. When the ice cream seems thick but not quite ready, add in the shaved chocolate.\u003cbr>\n4. When ice cream is ready, serve with peaches and wine (recipe below). \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Ricotta ice cream freezes hard, so if you're making this dessert ahead, be sure not to let it sit in your freezer for more than a few hours before eating.\u003c/p>\n\u003cp>\u003cstrong>Peaches Simmered in Muscat\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4 people to eat with ice cream\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 large or 1 1/2 medium peaches (you can use nectarines, plums, figs or grapes instead if you’d like)\u003cbr>\n 1/2 cup Muscat\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place ingredients in a medium pot and simmer covered for 7-10 minutes or until the Muscat is syrupy.\u003cbr>\n2. Cool and serve with Cannoli ice cream.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17360/ricotta-ice-cream-with-peaches-in-muscat","authors":["5016"],"categories":["bayareabites_1653","bayareabites_12"],"tags":["bayareabites_8413","bayareabites_4146","bayareabites_312","bayareabites_8412","bayareabites_2267","bayareabites_1893"],"label":"bayareabites"},"bayareabites_2381":{"type":"posts","id":"bayareabites_2381","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2381","score":null,"sort":[1236271085000]},"guestAuthors":[],"slug":"meyer-lemon-ricotta-pancakes","title":"Meyer Lemon Ricotta Pancakes","publishDate":1236271085,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/lemons.jpg\" alt=\"meyer lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2384\">\u003c/p>\n\u003cp>While they are still plentiful, make everything you can with Meyer lemons. One of my favorite citrus fruits--hell, one of my favorite fruits--Meyer lemons are at the top of their game right now, but they won't be around forever.\u003c/p>\n\u003cp>I've been using Meyers steadily throughout the season, just as I'd use a regular lemon, but it wasn't until recently when we were down in L.A. and (finally) had a meal at \u003ca href=\"http://www.mozza-la.com/pizzeria/about.cfm\">Pizzeria Mozza\u003c/a> (a la Mario Batali, Nancy Silverton, and Joseph Bastianich), that I because truly inspired. Mozza was heaven with its mouth-watering antipasti and superb Napoli-style pizzas, but that's not what this post is about. It was their Meyer Lemon Gelato Pie with Champagne Vinegar Syrup that got me back on the Meyer train.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mozza_pie.jpg\" alt=\"mozza meyer lemon gelato pie\" width=\"400\" height=\"329\" class=\"alignnone size-full wp-image-2385\">\u003c/p>\n\u003cp>Of course, now that I was in full Meyer lemon mode, immediately upon my return, I made a batch of my much-loved \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But that was hardly enough. On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, \u003ca href=\"http://www.yelp.com/biz/rockridge-cafe-oakland\">Rockridge Café\u003c/a>, located on College Avenue in Oakland. I was hooked immediately. \u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert. We had a few extra pancakes so one night I decided to reheat them in a frying pan with a little butter and then served them with a scoop of the aforementioned Meyer lemon ice cream. Heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pancakes.jpg\" alt=\"meyer lemon ricotta pancakes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2386\">\u003c/p>\n\u003cp>\u003cstrong>Meyer Lemon Ricotta Pancakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 12 small pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs, separated\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 pinch kosher salt\u003cbr>\nFinely grated zest of 1 large Meyer lemon\u003cbr>\n1 cup \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/\">homemade ricotta\u003c/a> (store-bought works fine)\u003cbr>\n1/2 cup flour\u003cbr>\nJam and/or maple syrup, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour. \u003c/p>\n\u003cp>2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.\u003c/p>\n\u003cp>3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom. \u003c/p>\n\u003cp>4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.\u003c/p>\n\u003cp>5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve at once on warm plates with jam or maple syrup.\u003c/p>\n\n","blocks":[],"excerpt":"On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes.","status":"publish","parent":0,"modified":1293576885,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":509},"headData":{"title":"Meyer Lemon Ricotta Pancakes | KQED","description":"On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meyer Lemon Ricotta Pancakes","datePublished":"2009-03-05T16:38:05.000Z","dateModified":"2010-12-28T22:54:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"2381 http://blogs.kqed.org/bayareabites/?p=2381","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/","disqusTitle":"Meyer Lemon Ricotta Pancakes","path":"/bayareabites/2381/meyer-lemon-ricotta-pancakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/lemons.jpg\" alt=\"meyer lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2384\">\u003c/p>\n\u003cp>While they are still plentiful, make everything you can with Meyer lemons. One of my favorite citrus fruits--hell, one of my favorite fruits--Meyer lemons are at the top of their game right now, but they won't be around forever.\u003c/p>\n\u003cp>I've been using Meyers steadily throughout the season, just as I'd use a regular lemon, but it wasn't until recently when we were down in L.A. and (finally) had a meal at \u003ca href=\"http://www.mozza-la.com/pizzeria/about.cfm\">Pizzeria Mozza\u003c/a> (a la Mario Batali, Nancy Silverton, and Joseph Bastianich), that I because truly inspired. Mozza was heaven with its mouth-watering antipasti and superb Napoli-style pizzas, but that's not what this post is about. It was their Meyer Lemon Gelato Pie with Champagne Vinegar Syrup that got me back on the Meyer train.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mozza_pie.jpg\" alt=\"mozza meyer lemon gelato pie\" width=\"400\" height=\"329\" class=\"alignnone size-full wp-image-2385\">\u003c/p>\n\u003cp>Of course, now that I was in full Meyer lemon mode, immediately upon my return, I made a batch of my much-loved \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/the-ice-cream-chronicles-part-1/\">Meyer Lemon Ice Cream\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that was hardly enough. On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, \u003ca href=\"http://www.yelp.com/biz/rockridge-cafe-oakland\">Rockridge Café\u003c/a>, located on College Avenue in Oakland. I was hooked immediately. \u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert. We had a few extra pancakes so one night I decided to reheat them in a frying pan with a little butter and then served them with a scoop of the aforementioned Meyer lemon ice cream. Heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pancakes.jpg\" alt=\"meyer lemon ricotta pancakes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2386\">\u003c/p>\n\u003cp>\u003cstrong>Meyer Lemon Ricotta Pancakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 12 small pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 eggs, separated\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 pinch kosher salt\u003cbr>\nFinely grated zest of 1 large Meyer lemon\u003cbr>\n1 cup \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/\">homemade ricotta\u003c/a> (store-bought works fine)\u003cbr>\n1/2 cup flour\u003cbr>\nJam and/or maple syrup, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour. \u003c/p>\n\u003cp>2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.\u003c/p>\n\u003cp>3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom. \u003c/p>\n\u003cp>4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.\u003c/p>\n\u003cp>5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve at once on warm plates with jam or maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2381/meyer-lemon-ricotta-pancakes","authors":["5015"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_477","bayareabites_1892","bayareabites_473","bayareabites_1893"],"label":"bayareabites"},"bayareabites_47":{"type":"posts","id":"bayareabites_47","meta":{"index":"posts_1591205157","site":"bayareabites","id":"47","score":null,"sort":[1112460900000]},"guestAuthors":[],"slug":"kitchen-sink-ricotta","title":"Kitchen Sink Ricotta","publishDate":1112460900,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My mom, not only the woman who gave birth to me, but also the woman who gave me my love of cooking and baking, is visiting with my dad (PR spokesperson for my mom's food) right now. So, being the culinary adventurers that we are, we decided we needed to make something that we had never tried before. You have to understand, that list is somewhat short. My mom is the type who made homemade yogurt in the 70s, always had a jar full of sourdough starter on the kitchen counter, and is constantly experimenting with new recipes and taste sensations. In fact, recently, on a trip to see my brother and his girlfriend in Portland (of \u003ca href=\"http://www.kqed.org/weblog/food/2005/03/pizza-hunter.jsp\">\u003cstrong>Apizza Scholl's\u003c/strong>\u003c/a> fame), they made corned beef from scratch. So, perhaps owing to my ultra-competitive nature, and to the curious culinary adventurer inside me, we decided to make our own cheese.\u003c/p>\n\u003cp>We found our recipe for homemade ricotta in the current edition of \u003ca href=\"http://www.cookinglight.com/cooking/\">\u003cstrong>Cooking Light\u003c/strong>\u003c/a> magazine, which my mother brought with her on the plane (although I've noticed that there are tons of recipes for ricotta, all slightly different to be found online).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ricotta1.jpg\">\u003c/p>\n\u003cp>We filled a large stockpot with 2% milk and buttermilk and brought the mixture to 170F. Once we hit that temperature we stopped stirring, and the curds started to separate from the whey. At 190F, we removed the pot from the heat and gently ladled the curds into a cheesecloth-lined colander that was set over a bowl. After the curds drained for about 5 minutes, we tied up the cheesecloth and hung it from the kitchen faucet for about 15 minutes to finish draining. Finally, we turned the ricotta out into a bowl, sprinkled it with salt, and tossed with a fork. YUM! This is definitely the best ricotta I have ever tasted.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ricotta2.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We made 2 full batches of ricotta, about 6 cups total. On Sunday evening we are going to prepare a full ricotta tasting menu, including a delicious roasted veggie lasagne and a creamy ricotta and lemon cheesecake.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Who knew that making ricotta could be so easy? I for one will probably never (well, maybe in a pinch) purchase a tub of store-bought ricotta again. Not only is homemade ricotta cheaper, fresher, and far superior, think of how much you will impress your friends by telling them that you made the ricotta in the lasagne.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1236271467,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":405},"headData":{"title":"Kitchen Sink Ricotta | KQED","description":"My mom, not only the woman who gave birth to me, but also the woman who gave me my love of cooking and baking, is visiting with my dad (PR spokesperson for my mom's food) right now. So, being the culinary adventurers that we are, we decided we needed to make something that we had","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kitchen Sink Ricotta","datePublished":"2005-04-02T16:55:00.000Z","dateModified":"2009-03-05T16:44:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"47 http://blogs.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/","disqusUrl":"https://ww2.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/","disqusTitle":"Kitchen Sink Ricotta","path":"/bayareabites/47/kitchen-sink-ricotta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My mom, not only the woman who gave birth to me, but also the woman who gave me my love of cooking and baking, is visiting with my dad (PR spokesperson for my mom's food) right now. So, being the culinary adventurers that we are, we decided we needed to make something that we had never tried before. You have to understand, that list is somewhat short. My mom is the type who made homemade yogurt in the 70s, always had a jar full of sourdough starter on the kitchen counter, and is constantly experimenting with new recipes and taste sensations. In fact, recently, on a trip to see my brother and his girlfriend in Portland (of \u003ca href=\"http://www.kqed.org/weblog/food/2005/03/pizza-hunter.jsp\">\u003cstrong>Apizza Scholl's\u003c/strong>\u003c/a> fame), they made corned beef from scratch. So, perhaps owing to my ultra-competitive nature, and to the curious culinary adventurer inside me, we decided to make our own cheese.\u003c/p>\n\u003cp>We found our recipe for homemade ricotta in the current edition of \u003ca href=\"http://www.cookinglight.com/cooking/\">\u003cstrong>Cooking Light\u003c/strong>\u003c/a> magazine, which my mother brought with her on the plane (although I've noticed that there are tons of recipes for ricotta, all slightly different to be found online).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ricotta1.jpg\">\u003c/p>\n\u003cp>We filled a large stockpot with 2% milk and buttermilk and brought the mixture to 170F. Once we hit that temperature we stopped stirring, and the curds started to separate from the whey. At 190F, we removed the pot from the heat and gently ladled the curds into a cheesecloth-lined colander that was set over a bowl. After the curds drained for about 5 minutes, we tied up the cheesecloth and hung it from the kitchen faucet for about 15 minutes to finish draining. Finally, we turned the ricotta out into a bowl, sprinkled it with salt, and tossed with a fork. YUM! This is definitely the best ricotta I have ever tasted.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ricotta2.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We made 2 full batches of ricotta, about 6 cups total. On Sunday evening we are going to prepare a full ricotta tasting menu, including a delicious roasted veggie lasagne and a creamy ricotta and lemon cheesecake.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Who knew that making ricotta could be so easy? I for one will probably never (well, maybe in a pinch) purchase a tub of store-bought ricotta again. Not only is homemade ricotta cheaper, fresher, and far superior, think of how much you will impress your friends by telling them that you made the ricotta in the lasagne.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/47/kitchen-sink-ricotta","authors":["5015"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_14750","bayareabites_1893"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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