― Jean-Anthelme Brillat-Savarin, french politician and lawyer
Now I am sure that I could come up with some more cheesy sayings but I will stop myself here. The Daring Kitchen challenge this month was to make our own cheese. Lucky for me the failure of one can lead to the success of another.
I decided to try making mozzarella and all I am going to say about it is that I failed to make an edible version of it but did succeed in creating a mozzarella super ball for my 8 year old. Enough about the mozzarella, it cringe when I think about it...BUT that super ball did allow me to be wildly successful with making ricotta and that gives me some happiness.
Heating the whey left over from the failed mozzarella was the first step.
This is actually a photo from one of the 2 failed mozzarella attempts but my son was so into the making of it I had to include this very optimistic photo. Below is the actual ricotta dripping off the whey. My cabinet door handle came in very handy in the straining process.
Here is the finished product...ricotta cheese! Hooray!
Now what? We made some biscuits that included both the whey AND the ricotta. They were divine and the whey made them super fluffy. They were so good that a few days later we made whey and ricotta waffles, a fantabulously delicious way to use both of these ingredients. The waffles went so fast that I didn't have a chance to take any photos.
|Ricotta Whey Biscuits|
Thanks to Swansan from Chef in Disguise for testing my metal in working with dairy products and as always, be sure to check out all the folks who did amazing things with milk at the Daring Kitchen.
Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!
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