Text 39809, 62 rader
Skriven 2010-07-04 19:45:55 av Ruth Haffly (1:396/45.28)
  Kommentar till text 39730 av Janis Kracht (1:261/38)
Ärende: A dinner party.. but you have to work first! :)(3)
==========================================================
Hi Janis,

 JK> wrong with this?? You ruined it!" because she hadn't used parsley.
 JK> From that day, she never used mint again in her cooking (g). I have
 JK> been using mint in my ricotta cheese since my mom told me the story
 JK> last year. I really do prefer it to parsley :)

Steve is OK with the idea of using mint in more of my cooking.  A former
tenant planted spearmint in the back bed so we've got a fresh source
already.


 JK> ==Ricotta Cheese==
 JK> ==================
 JK> Makes about 1 lb.

 JK> When I mentioned perhaps we'd make our own Ricotta to Ruth, I could
 JK> tell she also thought that was a great idea, given all the processing,
 JK> etc. most of the foods we eat today suffer.  Like everyone else in my
 JK> family, I used to buy Ricotta cheese to make various Italian dishes.
 JK> These days I make my own just about all the time. It's healthier, you
 JK> know what goes in it, it's simple to do, and you can have it at any
 JK> time. Additionally, generally you don't need any special equipment or
 JK> ingredients.  Some people use simply whole milk, some use whole milk

We're trying to get away from a lot of processed stuff that may be more
convenient to buy but is better made fresh at home.  It's sort of been
our mentality over the years but hasn't always been easy to do in
reality.  The fresher taste is so much better than what you can get,
even in a natural foods store!  Thanks for showing me how easy it is to
make ricotta.  Next step is to get the mozzarella recipe for using up
the whey; we use a lot of mozzarellla so it would probably be well worth
trying to make our own if it's as easy as the ricotta.

We told Steve's mom how easy it is to make the ricotta.  She has never
made it before but mentioned that her grandmother used to.  She's not
interested in making her own but I know she will enjoy it whenever I
make some.  Maybe next time Steve's folks visit, we'll do lasagne or
ravioli totally from scratch.  Too bad we can't grow the tomatoes for
the sauce. (G)


 JK> Put the milks and salt in a large pot, and stir to mix. Heat to nearly
 JK> boiling, but don't let it get to a rolling boil .  Stir gently and

I'll try to find an exact temperature.  Steve was speculating about
heating the milk in a microwave oven--have you tried that and if so, how
did it work?

Again, thank you for the cooking lessons and the Chinese cook book.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)