Homemade Cheese and Pizza
This weekend was very exciting because it was the first time I made pizza from scratch. I’m talking the whole nine yards: dough, sauce, cheese, and the veggies were local. A couple of weeks ago I was watching a friend make ricotta cheese and I decided that I needed to try it too. This recipe comes from her telling me what to do and then I tweaked it a bit.
I used 2 cups of whole milk and 1/2 cup of half and half from Kilgus Farmstead, 1 tablespoon of white vinegar, and 1/2 teaspoon of salt. All you have to do is heat it in a microwave safe bowl for 2 minutes, stir for a few seconds, and then keep heating in 30 second increments until the curds and the whey separate. When they do separate, pour into a colander lined with several layers of cheese cloth and allow to drain for at least a half hour. It is a bit more expensive than buying ricotta from the store, but seriously, who cares when it tastes so good and is so fresh. This is such a special treat. Save the whey for bread!
I used Mark Bittman’s Mostly Whole Wheat Pizza dough, pesto I froze last summer, and Ellis Family Farms asparagus. It was a delightful treat. Maybe not your typical pizza, but I liked it better that way.
Kelly Hewitt cooks her way through life forcing herself to try new things. Her obsessions include canning and learning how to grow her own vegetables this summer! Kelly loves cooking fairly minimally and buying food from people that she actually knows. Catch up with Kelly’s blogging at eatatkellys.blogspot.com