The California Cook: Cheesemaking you can try at home

Here's an early peek at what's coming in this week's L.A. Times Food section: Food Editor Russ Parsons shows you how to make ricotta cheese at home:

It doesn't require any special equipment, and you can find all of the ingredients at your neighborhood grocery. And the results are so much better than almost any commercial ricotta you can buy that you won't believe it's the same stuff. This is ricotta you can — and maybe should — eat by itself.

 

And once you've made that ricotta, you can use it to stuff some roasted peppers, above. Read more in this week's California Cook column.

Photo: Bob Chamberlin / Los Angeles Times

Comments

[Russ Parsons]

Hey Marc,
Several readers suggested using the leftover whey for making bread. I've also read that it's a good addition to dog food for your pets ... but my 15-year-old Lab-Pit Bull mix disagreed. Anyone else have any ideas?

[Marc]

Any good suggestions about what I could do with the whey that is left over? It's salty, so probably can't be used in a sweet smoothie. But as a replacement for water in a loaf of bread? Or replacement for part of the stock in a soup?