These two recipes work well together in terms of preparation order too. Start heating the milk for the ricotta and then chop the aromatics for the peas and set those cooking. By now the milk is probably at the right temperature to coagulate, so do that and set the curds to drain. Now add the peas to the pot and prepare the mint & lemon while the peas cook. Then everything's done and ready to assemble.
The ricotta turned out more moist this time, which is what I prefer, although still very mild tasting, which I guess is just what ricotta taste like? Not sure what's the relative effect of lowering the temperature (165F vs 200F) and changing the ratio of milk to vinegar (500:30ml). The yield is pretty low, two slices of bread used up half the batch or 250ml worth of milk. But then again it's so darn easy to prepare that not much time or effort is saved by buying it.
...
The best part of finally upgrading to macOS High Sierra is Handoff, insanely useful.
No comments:
Post a Comment