The other day I was hankering for homemade lasagna, but I didn’t have any ricotta cheese. Never fear I thought! Ricotta is Italian for twice cooked because it is made by cooking leftover whey, which I had in the refrigerator from yogurt cheese making. So I start out making my pasta noodles, and put the whey in a double boiler as instructed. I’m making the noodles from scratch, which takes me about 45 minutes, and in all that time, the ricotta never starts to boil out.
Now, at this point, I’m hungry and tired. Making pasta from scratch is infinitely tastier than boxes, but it takes a fairly significant amount of elbow grease. I also discover that the bulb of my candy thermometer is broken, exposing the metal ball, and I can’t figure out what type of metal it is. So I decide to scrap the project and use blended tofu instead. It tasted fantastic, but I’m still a bit sad over my ricotta failure. The websites made it sound pretty easy. The only thing that I can think of is that the strainer that I am using might be made out of aluminum instead of stainless steel. Supposedly, whey reacts chemically with aluminum, but I can’t figure out if it reacts in such a way to keep the ricotta from forming.
Back to the drawing board I suppose.