I Can’t Make Vinegar, But I Can Make Ricotta

I was recently saddened to discover that my vinegar had developed a mold on the surface.  Not feeling very good about it just from the looks (and smell), BK’s research confirmed my fears.  Throw it out, no chance of recovery.  Apparently, it’s best to rock the barrel a little, once a day, to prohibit such mold from forming.  I’ll have to get another container of mother to try, try again.

In happier vinegar news, I made ricotta cheese for the first time.  My mom’s parents used to make their own, back when I was a picky eater and would forgo lasagna for noodles and sauce.  Now that my palate has exploded, I’ve been wanting to give it a go myself, and what better time than my family’s visit?  Even though I misread the recipe, it came out beautifully.  I poured most of a gallon of whole milk and 5 tablespoons white vinegar into a stainless steel pot and let it begin bubbling over medium high heat.  My mom came in to tell me that I should have waited to add the vinegar and that her father used more than what I had, so she added another few tablespoons to equal about half a cup.  The fat began to separate and clump, floating in the watery remainder.  Then I strained the whole thing into a collander covered with cheesecloth and allowed the excess to drain.  Meanwhile, I sauteed spinach and set it aside to cool.  Once everything had settled, I added chopped spinach and salt to the ricotta and used it to layer the lasagna.  More texture than store-bought, you could taste the freshness, and it seemed to melt in your mouth.

Now that I have cheese and basil mastered, I’m just hoping the vinegar will fall into place.

Image source: Farley Walker