Sharyn Thompson writes: A few months ago, I purchased a cookbook written by Chuck Hughes. You may know him from ‘Chucks Day Off” from the Food Network. He is a wonderful chef, I always learn something new each time I watch his show.
In his cookbook, I was intrigued to see how to make your own ricotta cheese. It isn’t at all difficult. I had it made in a flash! Then I made a large pan of lasagna.
From this, I froze some portions to be able to reheat when I was having my shoulder replacement. My right arm ( I am right-handed) is imobilized in a sling for a month. So at least we can eat some good lasagna, as well as other meals I have frozen for this time. I think you will enjoy trying to make your own ricotta cheese. It isn’t hard at all and you will be quite proud of yourself!
- 8 cups (homo) whole milk
- 2 cups buttermilk
- 1 cup heavy cream (whipping cream -35 % fat)
- cheesecloth (we carry this hard to find item at my store, Sharyn’s Pantry)
TO MAKE MY LASAGNA:
To my ricotta cheese I added to it 2 beaten eggs, some fresh chopped parsley, salt and pepper to taste. -Here’s how I layered it: from the top down:( My pan is a large stainless steel roasting/ lasagna pan.) grated mozzarella cheese homemade spaghetti sauce with meat no cook oven lasagne noodles (we carry this handy item at my store, Sharyn’s Pantry) grated mozzarella cheese ricotta cheese mixture (I used all of the ricotta mixture in one layer) homemade spaghetti sauce with meat no cook oven lasagna noodles homemade spaghetti sauce with meat -Bake the lasagna for about 40 minutes in a 350 degree F. oven. ENJOY!