Food, Life and Love

Back to Basics

It is so easy to go to the store and purchase a loaf of bread, a thing of butter or whatever else you might need for your meal. Food spoils in our fridge and we throw it out without a second thought. We have become so disconnected with where food comes from and how it is made. We look at food as a way to fuel ourselves and forget to pay our respects to the time it takes for each ingredient to get on our plate. When you take the time to deepen your connection and honor your ingredients you savor each bite a little more. You cringe when food spoils and you fill your plate with only what you can eat taking extra care not to waste a single morsel. Don’t get me wrong I love the convenience of packaged goods but I just wish we could maintain a greater balance between the two.

Recently, I have been on a mission to deepen my connection with food. I have decided to learn how to make more “basics”  in the hopes to be more appreciative of what I eat. So when I wanted to make a lasagne and had all the fixings for house-made ricotta, it only made sense to make it. It was so easy and it brought me such joy.  Today I assembled my lasagna and just smiled, it was all home made.  The lasagna turned out fantastic..I think it’s the homemade ricotta.

Ricotta:

1 cup heavy whipping cream

3 cups whole milk

1/2 t coarse salt

3 T fresh squeezed lemon juice

Place a colander in large bowl and line the colander with a few pieces of cheesecloth.

In a large sauce pot combine cream, milk and salt. Heat on medium stirring occasionally to ensure the milk doesn’t scald the bottom. Heat to 190.

Remove from heat. Stir in the lemon juice and stir gently one or two times. Let sit undisturbed for 5 minutes.

Gently pour the milk mixture into the lined colander. Let drain for at least an hour. Discard the whey and place the ricotta in an air tight container. It is that easy and that delicious!!

 

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