I blogged about Homemade Ricotta about a year ago. I do realize I have been revisiting many recipes lately, but frankly, it's fun to go back and try something I made a year ago now that I understand cooking and baking better than I did in the past. Also, I'm super busy.
Hey, at least I'm honest.
Here is what I said at the time:
I first learned about the wonders of fresh ricotta cheese after attempting a scrambled egg recipe in Bon Appetit Magazine that called for the egg to be cooked at a very low heat, scrambling constantly, and finished off with a tablespoon of fresh ricotta cheese.
I was confused. Eggs and ricotta cheese? Really? I had to try it. But it was imperative that I get fresh ricotta cheese. So I headed over to the Dupont Circle Farmers Market in Washington, DC and in search of my cheese. Luckily, I was able to have a taste at the stand.
It was a whole new world. I never knew that ricotta cheese was not lumpy, curdled, watered-down goopy goo! It was light! And creamy! And probably could work in scrambled eggs!
Well, this ricotta did work very well in scrambled eggs. But, frankly, it's delicious on it's own. When I last made it, I burned the crap out of it, because I didn't realize that the curds had already formed. So instead of letting it cook for just two or three minutes, as the recipe states, I turned the heat up to high and cooked it for an hour. When I ate it, it actually tasted like what I would imagine fire to taste like were I to eat it. If burned could be a noun, this is what I tasted like. Like burned.
See. This is why I revisit recipes.
This time, I was much more careful to not burn my ricotta. And it came out perfectly. Light. Fluffy. Creamy. And so much better than that stuff at the supermarket.
Except, this time, I scraped the bottom of the pan, so little brown bits of slightly overcooked cheese made their way into the cheese.
You can't win them all. Next time, it'll be perfect. It won't have brown bits and it won't taste like burned. Click here for the recipe.