Please make your own ricotta cheese this weekend. It couldn’t be any easier if it made it itself. The experience of making your own cheese is best enjoyed with a group. Kids are especially enthusiastic about it, but any friend or family member will do just fine.

Here is what you need:

1/2 gallon of the best organic milk you can find,

2 cups of buttermilk (ditto on the quality),

salt, and

cheesecloth or a fine mesh strainer.

Heat the milk over medium high heat under bubbles start to form along the edges. Not quite at the boiling stage.

At this point, add the buttermilk and 1-2 tbsp of salt and gently stir to combine. Lower the heat to medium and wait. No stirring after this point or it will become grainy. Once the milk really begins to boil, adjust the heat so it is at a gentle boil.

You will see clouds of cheese begin to form. They will separate from the whey (almost looks like a clear liquid). Make a reference to Little Miss Muffet, while the cheese forms this way for about 5-10 minutes.

(see the clouds?)

Turn off the heat and start scooping out your cheese with a slotted spoon or small strainer and gently place into a cheesecloth lined strainer (or just a very fine mesh strainer).

If using cloth, gather the cheese in it forming a pouch and twist to remove excess water. Otherwise just let the water drain for about a half hour.

That’s it. It’s ready to eat.

Here we used it in pasta with fresh basil and tomato and a clove or two of minced garlic. Just dump the hot pasta on top of the basil and tomatoes seasoned with olive oil, salt and pepper.  Let the heat from the hop pasta soften the tomatoes and basil.  Add pieces of the cheese.  They will break up as you stir it together.

(delicious!!!)

CREPES FOR A CROWD WITH STRAWBERRY SAUCE 

This recipe didn’t need to be sold to the kids.  “Who likes pancakes?”  “Meeeee (in unison)!”  “Who likes strawberries?”  “Meeeee (in unison)”!  Easy.  All they needed to know was that these “pancakes” were French and very thin.

Basically, crepes are made from a pancake batter that has been thinned out. I like them because the “cake” part is thinner than a pancake, and presumably (in my mind, at least), fewer calories.  There really isn’t much of a trick to making them.  As long as the pan is hot and the batter is thin, anyone can turn out a pretty decent crepe.  Don’t despair if the first one tears or sticks to the pan.  Your pan is probably not hot enough yet.  In any case, the international rules of crepe-making state that the first one is for the chef.

As for the filling, it really can be whatever you are in the mood for or have on hand – sweet or savory.  If you have fresh fruit, put it in a saucepan with a little sugar, water and a squeeze of lemon.  Cook it down to the consistency you wish and spread it inside the crepe. A scoop of mascarpone or cottage cheese can be a delightful filing too.  Decorate the top with more of the fruit, confectioner’s sugar and if you want to get fancy, a sprig of mint.  Voila!  Café dining in your kitchen.

Strawberry Sauce

2 cups fresh strawberries

½ cup of granulated sugar (or less depending on sweetness of fruit)

½ cup water

1 tsp. lemon juice

Add all ingredients to a saucepan and stir well.  Cook on medium until it comes to a boil – about 10 minutes.  Lower heat to a simmer and continue to cook, stirring occasionally, until the sauce becomes thick and syrupy – about 10 minutes.   Note:  when the sauce cools it will thicken.  It can be thinned out with more water and a quick cook over low heat.  This sauce will keep in the fridge for at least a week, so it can be make ahead of time.

Crepes (makes about 15)

4 cups of milk

4 eggs – lightly beaten

1 tsp. vanilla

¼ cup vegetable oil

2 cups flour

2 tsp. confectioner’s sugar

1 tsp. salt

Combine all of the ingredients in a blender cup or a large bowl and mix (or blend) well.  If using a mixer, let the batter rest in the fridge for at least a ½ hour to allow the air bubbles to dissipate.

Put a little vegetable oil onto a piece of paper towel and grease an 8 or 10-inch fry pan (with sloping sides).  Heat the pan to high heat.  The pan will be ready when a drop of batter placed in the pan sizzles.

Using a ladle or a measuring cup with a spout, pour about a ½ a cup of batter into the pan.  Swirl the pan quickly to spread the batter over the entire base of the pan covering any open spots.  Lower the heat slightly.  Cook for a minute or two until bubbles start to form.  Loosen the edges once the surface begins to dry.   Flip the crepe to cook on the other side after the entire surface is dry.  Cook the crepe for another minute.

Turn out the cook crepes onto a plate and cover with a clean cloth.

Once all of the crepes are cooked, stuff them individually.  Spread 2 tablespoons of the strawberries on one side of the crepe.  Fold the crepe in half and then in half again.  If you wish to get creative, play with the folding or rolling.  Decorate the top of the crepe with more sliced fruit.

Optional – whipped cream, mascarpone or cottage cheese can be folded into the crepes along with the strawberry sauce.  Powdered sugar can be sifted on top for decoration as well.

Enjoy!!