I have a box of lasagna sheets thats been in my pantry for ages. Must make a lasagna casserole soon since the expiry date on the box is looming near.
Last night, I took out the one liter bottle of fresh milk and warmed it in a pan under medium heat. I decided to make some ricotta cheese so that I won't be able to give myself excuses for not cooking the lasagna sheets. I have not yet decided what type of sauce or protein for the lasagna yet.
Added about half teaspoon of salt to the milk and stirring occasionally with a wooden ladle. When lots of steam surfaced and tiny bubbles appeared along the edge of the warmed milk, I reduced the heat to low and then squeezed in juice of half a lemon and two tablespoons of rice vinegar. The acids caused curds to form almost immediately. Stirred gently for another two minutes and removed the pan from the heat.
Covered the pan for about twenty minutes . I finally scooped the creamy curdle into a layered muslin bag to separate the curds from the whey.
Whey is the yellowish liquid and could be used in soups. The curds are called ricotta cheese and could be used in a variety of dishes.
Please ensure that you use only non-reactive utensils when making ricotta cheese.
