It's been too long!

Wow, time flies when you're having, well, fun's not quite the term.....

 Things have been busy around the place! The Farm is taking off, I hope to have enough organic produce to sell to a local restaurant or two this season. For those of you interested, check out the Cat Creek blog to keep up with the Farm. http://catcreekgardens.blogspot.com/

 In FP news, after finding one of my Depression-era mother's recipes, I decided to give it a try. On a silverfish nibbled scrap of paper was Mother's ricotta cheese recipe. Back when my mother, an Italian/German from Chicago, was transplanted to Texas, she and my grandmother couldn't get many of their fav ingredients, so they turned to making their own. However, they tended to only write down the barest info on their recipes, since they had the full one in their heads. My scrap of paper says

  Ricotta cheese

1/2 gal. milk

1/2 Junket tablet

 And that's it. So thanks to much research online, I found that milk+cream+heat+acid results in ricotta, or farmer's cheese. So I gathered up the stuff, and off I went. I decided to save the Junket for making some cheddar later, but that's another post.

 I scalded the milk/cream mixture, added acid, and got curds and whey. Spider check.

 I used a fine meshed strainer to drain the mix, saving the whey for later breadmaking. A bit of salt, and it's ricotta! Rich, creamy and much less salty than commercial mixes.

 Guess I need to knock out a batch of fresh pasta and make some lasagne!