Homemade Ricotta

VINCENT: But you know what the funniest thing about Europe is?
JULES: What?
VINCENT: It's the little differences. A lotta the same shit we got here, they got there, but there they're a little different.
JULES: Examples?
VINCENT: Well, in Amsterdam, you can buy beer in a movie theatre. And I don't mean in a paper cup either. They give you a glass of beer, like in a bar. In Paris, you can buy beer at MacDonald's. Also, you know what they call a Quarter Pounder with Cheese in Paris?
JULES: They don't call it a Quarter Pounder with Cheese?
VINCENT: No, they got the metric system there, they wouldn't know what the fuck a Quarter Pounder is.
JULES: What'd they call it?
VINCENT: Royale with Cheese.
JULES: Royale with Cheese. What'd they call a Big Mac?
VINCENT: Big Mac's a Big Mac, but they call it Le Big Mac.
JULES: Le Big Mac. What do they call a Whopper?
VINCENT: I dunno, I didn't go into a Burger King. But you know what they put on french fries in Holland instead of ketchup?
JULES: What?
VINCENT: Mayonnaise.
JULES: Goddamn!
VINCENT: I seen 'em do it. And I don't mean a little bit on the side of the plate, they fuckin' drown 'em in it.
JULES: Uuccch!

(J. Travolta & S. L. Jackson, Pulp Fiction, second scene; if you...ehm...care for the Italian version, take a look here)

Ah, the little differences. How nice it'd be if one day I could drive around Hollywood in that old Chevy with Vincent Vega and Jules Winnfield. We could talk for hours about the little differences: ice cold drinks, salted butter, coffee in a paper cup, peanut butter & jam sandwiches.
One can get used to everything, mayo with french fries and triple, no-foam cappuccinos (???). But ricotta ...ehm..., sorry but on this one I'd have something to say. The little difference in this case becomes an abyss of taste and creaminess. Vincent, I swear. If Marsellus by any chance sends you over to Europe one more time, get yourself a dose of fresh ricotta, and then let's talk about it.
As for me, since there's nothing better around here, I cheer up with this.


Homemade Ricotta
for about 1 lb. of ricotta

milk 2 quarts
heavy whipping cream 1/2 cup
white wine vinegar 5 tablespoons
salt a pinch

To be precise, this is not really ricotta, since ri-cotta (as the name says, literally re-cooked) should be made by the cooking a second time the whey that's left over from making cheese. Regardless of the name, this thing is really good, and most of all, it's far better than any version I've been able to find at the supermarket.
In a large pot, mix milk, cream, vinegar and salt. Put on the stove at medium heat until it reaches between 195 and 205 degrees (what? you still don't have a cooking thermometer?). It'll take about 40 minutes. Turn off the heat and let it rest for approximately 20 minutes in the same pot, without ever touching it, so that milk can curdle and coagulate. Using a slotted spoon, gently transfer ricotta in a fine sieve (even better if it's lined with cheesecloth) and let it drain until it reaches the desired consistency. Adjust with salt and keep it in the fridge.

Homemade Butter

When you're angry at something, make sure that the energy produced is not in vain. Do like me and follow this simple advice.

Get a carton of fresh cream of the highest quality (me, I can only dream of it at night, but you, you should get some fresh cream from the mountain pastures, and perhaps even call Heidi, Peter, Grandpa, Fabio Volo [famous Italian radio personality, en], you decide...), or rather, since you're at it, just take two cartons, pour everything in a good ol' bowl, and start whipping.
Whip, whip, with no fear, whip and beat with the mixer, cream starts swelling as usual, nothing new, keep going dauntless. Whip, whip, whip and beat, I promise that at some point the cream will get tired, deflate and become yellow of shame. And you hang on, whip, whip, whip and bash, and you already start feeling better. Whip and bash, and you'll see how your cream, all puffed up, in reality is just an easy lie.
Soon, very soon, cream gives in to your stubbornness - but what am I saying? - it really breaks apart: on one hand the lumps of butter, and on the other hand an opaque liquid they say it's buttermilk. Ah-ha! Two birds with one stone, even better.
You're almost there. At this point drain the liquid well, but you'd better remember to wash the butter under cold water several times until water comes out clear and limpid: this is the sign that all the stress, the anxieties and the darkness of the day have been washed out.
Done! Now you can take your butter between your hands and make sense of it, shape it round, rectangular or cylindrical. Spread it on bread with a little honey. What are you saying? You're not angry anymore?

That's perfectly okay, but before you go, remember this other trick: you can freeze the butter. SUPERCOOOOOOOOOL, isn't it?

Yogurt

I know that yogurt has been featured over a thousand times on food blogs from the whole planet, with lactobacilli fermenting from here to Byelorussia, but I felt somewhat compelled to write a post about it myself.
Yogurt has always been welcomed in my fridge, ever since I remember being tall enough to open its door and take a peak of what was inside. During college, when finals were getting close and all of a sudden we were forced to study like crazy to make up for all the months we had wasted lazing around, me and my friend Michela used to eat yogurt with granola and a sliced banana for lunch or dinner. When we reached the point where we only had little time left but the pages to read were still endless, two things always came to rescue, the big coffee mug with chocolate chip cookies and the yogurt on sale with Buy 2, Get 1 Free type of deal.
Since I moved to the U.S, I couldn't’t find anything similar to European yogurt, not even when the labels clearly stated so, seducing me with their European Style illusion. I kept searching for months, trying every new product that I found on the supermarket’s shelves, and every time it was a disappointment. Until I discovered the way to make it myself.

The process itself is quite simple; the tricky part is finding the way to keep the bacteria at the same temperature for few hours, until yogurt is set. A little imagination in this case comes in handy. I personally wrap the big jar in a towel and I put it in the oven, turned on at the lowest setting, but everyone can find their own strategy, like placing it inside a wooden trunk or on a shelf next to the heater. Obviously, you can always cheat and buy the proper tool, (to which, I have to admit, I also gave in for few months), but I think that making it all by yourself gives a lot more satisfaction, other than being way more romantic : )
Homemade yogurt? Yes, you can!

Homemade Yogurt
for approximately 8 8oz. jars

milk 1 gallon
plain yogurt 3 and a half tablespoons
(this will be your starter; use a store-bought yogurt the first time, then you can start using some yogurt from your own batch)

Put milk in a large pan and bring it almost to the boiling point. Let it cool off, stirring it every once in a while, until it reaches 104F (between 40C and 42C). It will take approximately one hour and I recommend using a food thermometer to check the temperature.
In the meantime, take the starter yogurt out of the fridge and let it get approximately to room temperature. Turn the oven on to low/warm setting or prepare whatever “bed” you decided to use. Place 3 and a 1/2 spoons of yogurt in a large jar with lid (which should be room temperature as well; otherwise you'll kill the poor bacteria because of thermal shock!).
When milk has reached more or less 104F, put about a cup of it in the container with the starter and mix well. Add remaining milk, stir, and close the jar. Wrap it with a blanket, place it in the warm oven and leave it there for 4-5 hours. At this point yogurt should be set (don’t worry, I promise you’ll understand right away whether the bacteria did their work or not).
Place it in the refrigerator until cold. You can eat it as it is or, if you like it firmer, you can let it drip on a fine sieve.
I personally like it very firm, Greek style, and I let it strain for two hours or more. And it comes out so dense that if you serve it topped with a couple of spoons of honey and some chopped walnuts, you can even pass it as an excellent dessert : )