Turner has become quite the cook! He has always loved standing on his Kitchen Helper and being in the kitchen while I cook. But lately he’s become more independent. Actually he’s been pretty helpful (except for the day we were making granola and he dumped an entire bottle of coconut oil into the bowl). The second I walk into the kitchen, he grabs a chair and pulls it up to the counter and says “Helpin’ Mama!”.
The other day, I got a wild hair and wanted to make homemade ricotta. It was actually SO easy and came out really good. I put my recipe below. I asked if he wanted to make homemade ricotta (like he knows what that is) and, of course, the answer was yes. I measured everything out and guided him as he poured them into the pot.
He’s not a very patient when it comes to cooking. He likes to grab everything in site (I learned that from the coconut oil incident), and moves rather quickly. So I try to keep everything out of his reach until we’re ready for it. He seems to be getting better the more we practice. In fact, he helped me make supper last night and was really excited to eat it! So, hopefully cooking will keep him interested in trying new things!
- 2 cups whole milk
- 1 cup 1/2 and 1/2
- 1/2 teaspoon kosher salt
- 1 tablespoons white wine vinegar
- 1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- 2. Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- 3. Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth. Save the whey — you can make bread with it. Use the ricotta immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.