Butter me up
If you have an hour and a stove and enjoy delicious things then I have a weekend kitchen project just for you! Homemade ricotta! Making cheese is “whey” easier than it seems. Cheese-making has been on my to-do list for “whey” too long. (Are we tired of this joke, yet?) (No “whey”!) I promised myself I would give it a go after my trip to Vermont this fall when I got to go behind the scenes at the holy grail of cheese-making BUT then life happened and there was always a-something-else that required my time. So the other day I got serious. I gave myself a pep talk, carved out one hour, and began my first foray into cheese-making.
Homemade ricotta is like a gateway cheese. One you start with the ricotta the doors open to the hard stuff. You realize what were you ever waiting for because that was just so ridonkously easy. Now I just can’t stop thinking about all the other cheeses out there that can come out of my tiny kitchen. Ricotta. Burrata. Don’t even get me start-ta[ed].
Ricotta is the most simple of DIY cheeses so we’re going to start there. All you need is lemon juice, whole milk and cream. The most involved tool that is required is a kitchen thermometer (but you already have in your arsenal from beer caramel-making, right?).
Mini doughnuts are pretty exciting. Tiny plus doughnuts – what is not to love? But I should probably clear the air before going any further. For quite a while I have been against The Mini Doughnut Pan. It always seemed like a frivolous baking extravagance that even I could not justify. (And this is coming from the human who stores sprinkles and cookie cutters under her bed.) There just seemed to me so many reasons against purchasing one, the biggest being that in my humble opinion The Doughnut Pan a one-trick pony.
Get past the obvious and there aren’t too many reasons to tap in a mini doughnut pan into the game. Well maybe sorting beads. Or making ice rings. Or homemade sidewalk chalk. Or even making bird seed snacks.
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