to top these golden, gooey delights!
1 quart half and half
1 quart whole milk
2 teaspoons salt
1/3 cup fresh squeezed lemon juice
and place in the sink or over a bowl if you want to save the whey. Wet the
cheesecloth to hold it firmly in place.
a gentle simmer in a heavy large pot. Stir in the lemon juice and continue to
simmer gently until curds begin to form and float to the top, 1 to 2 minutes.
They will first look like spatters of white, then gather into soft, cloud-like
clumps. When you see the liquid begin to clear of cloudiness and the curds are
firming up but not hard, scoop them out with a slotted spoon or sieve.
colander. If very soft, press gently to extract a little moisture, but take
care not to dry out the cheese. Turn into a bowl, cover and chill.
ricotta is at its best eaten fresh.
The enchanted home says
OK I am still dealing with the "consequences"from oatmeal cookies, i.e. addiction, an extra few pounds,etc….and now I have others addicted and now THIS!!!! OMG…you are bad for me! BUT they do look outrageously good.:)
24 Corners says
I have never, ever heard of making your very own cream cheese from scratch! But it now seems like the most natural thing in the world to do after reading your fabulous post…I seriously can't wait to make it.
There's so much to love here…thank you!
serena at FarmHouseUrban says
Where do I start? The cream cheese – reading this recipe as bagels are in toaster and wishing I had read this last night! I've always wondered what the difference between neufchatel (sp?) and cream cheese is, except that it's creamier. Do you know? The cinnamon rolls look delicious, I think I can smell them! I use Tom Douglas's recipe in in his first cookbook for pecan rolls – same basic idea to make them the night before and let rise once more in the morning before they go into the oven. I only manage to make them on Christmas morning even though every year I promise to make them more often. Fantastic post E! I'm bookmarking it!
Splendid Market says
24 C ~ I feel the same way. And by they way, I've found it lasts at least 2 weeks in the refrigerator, so why not just have it on hand??
Serena, I am guessing the difference is the dairy products that are used to make the cheese. If you look at the Splendid Table piece, using this same process with milk will lead you to a big bowl of ricotta cheese.
I am hooked on those cinnamon rolls, I give extras away to the neighbors.
Happy Halloween! xo ebh
pretty pink tulips says
There is nothing better than a fresh, homemade breakfast treat!! Today was waffle day at our house, but I have no doubt if I presented my team with these cinnamon rolls you and I would both be vying for mother of the year! 🙂
And, I love your process….a little dough, dinner out, dough and a nightcap, sleep, bake!
I think I need to try these (along with your "process"!
The cinnamon rolls look incredible, one of those and a cup of coffee with cream would be my perfect start to the day.