I had a conversation recently about how children in some third world countries are not valued. They may even have parents, but because they were an "accident," they are basically left to fend for themselves in the street. I just don't get it. I can't believe that no matter how uneducated she is with regard to birth control practices, how poverty-stricken, how exhausted or underfed, a mothers' natural instinct to love and protect her child would not kick in. At least, I thought it was natural instinct. I can't imagine ignoring or not caring for my child...no matter how many I may have. And I don't think I could love my children any more.
When I was growing up my mom would cry during a scene from a movie when a child dies and I always laughed at her. No more. I do the same thing now that I know what she knows, feel what she feels. Even the thought of something bad happening to Rowan or Elias breaks my heart.
I guess I just feel so sad for those children who have no one to love them. Well, that's not true. Jesus loves them and is more heartbroken than I that one of his children isn't valued and cherished. I just hope all children everywhere will feel loved here on this earth by someone. It is heartbreaking that some may go to heaven before they know love.
Monday, February 14, 2011
Wednesday, February 9, 2011
Homemade Ricotta Cheese
I heard from a friend that you can make your own...and since I want to make lasagna tonight and since 2lbs of Ricotta at the store costs somewhere around $6, I thought I'd give it a try. I bought 1 gallon of whole milk for $2 and got to it. Thanks to Clara and Gail, I knew baaaasically what to do. Not sure if I made it "correctly" as you'll see....but I did end up with cheese, so that's good enough for me. This is what I did, for what it's worth:
Cooked 1 gal whole milk in large pot over med-high heat while stirring constantly until scalded (I don't have a thermometer and always just eyeball it, or give it the sniff test...milk smells very aromatic when it's at the right temp.) Then I added 1/4 white vinegar and stopped stirring. (this is where maybe I messed up....should I have continued stirring for a bit??) The milk started to curdle right away and I didn't want to break up the curds. Then I strained the whole pot through cheesecloth and a colander (in that order) into a large pot. Tied the cheesecloth up, and hung it from a cupboard handle to drain completely. I ended up with something around 1c ricotta- what?? Gail said it makes 2 lbs. hmmm... So,
I let the whey (the stuff in the pot after the curds were strained) cool and tried again. Yes, I did. Brought that whey to an almost boil and, without even adding more vinegar, it started to curdle! Yes! More Ricotta. About another cup more. So I strained that through cheesecloth, tied it, hung it up, and let the whey cool. Then I thought, "what the heck."
I set that whey on to heat again. I know, I can't believe it either. It came almost to a boil, like before, smelled right...but nothing happened. So I added 2 T vinegar to the pot and it curdled right up! Yielded about another 1/2c. Oh, yeah! Bring on the lasagna!
Cooked 1 gal whole milk in large pot over med-high heat while stirring constantly until scalded (I don't have a thermometer and always just eyeball it, or give it the sniff test...milk smells very aromatic when it's at the right temp.) Then I added 1/4 white vinegar and stopped stirring. (this is where maybe I messed up....should I have continued stirring for a bit??) The milk started to curdle right away and I didn't want to break up the curds. Then I strained the whole pot through cheesecloth and a colander (in that order) into a large pot. Tied the cheesecloth up, and hung it from a cupboard handle to drain completely. I ended up with something around 1c ricotta- what?? Gail said it makes 2 lbs. hmmm... So,
I let the whey (the stuff in the pot after the curds were strained) cool and tried again. Yes, I did. Brought that whey to an almost boil and, without even adding more vinegar, it started to curdle! Yes! More Ricotta. About another cup more. So I strained that through cheesecloth, tied it, hung it up, and let the whey cool. Then I thought, "what the heck."
I set that whey on to heat again. I know, I can't believe it either. It came almost to a boil, like before, smelled right...but nothing happened. So I added 2 T vinegar to the pot and it curdled right up! Yielded about another 1/2c. Oh, yeah! Bring on the lasagna!
Subscribe to:
Posts (Atom)