I made a batch of yogurt the other day that went south. Apparently, with yogurt, you need to start with new starter every few batches. So, because I didn’t do this, my yogurt never thickened, and just remained milk.

Here’s how you recover that mess into something else wonderful:

Homemade Ricotta
Recipe courtesy of Barefoot Contessa’s How Easy Is That? Cookbook

4 cups whole milk (you can just use your leftover milk mixture from the yogurt)
2 cups heavy cream (omit this if using your leftover yogurt mixture)
1 tsp kosher salt
3 tablespoons white wine vinegar

1. In a heavy bottomed saucepan, add milk, cream, and salt. Bring to a full boil over medium heat, stirring occasionally to prevent scorching on the bottom.

2. When at a boil, remove from the heat and add vinegar. Stir, and allow to sit for one minute. Curds will separate from the whey.

3. Line a strainer with cheesecloth, a tea towel, or a thick layer of paper towels. Pour curd and whey mixture into the strainer and allow to drain at room temperature for 20-30 minutes.

4. Cover and refrigerate in an airtight container, will last for one week. Use to spread in your lasagna, mix with fresh chopped herbs and spread on bruschetta, or drizzle with honey and serve with fruit for an italian inspired dessert.


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