8 cups whole milk
2 cups dry white wine
1. Place buttermilk and milk in a pot, heat on med-low heat until it reaches 185 degrees.
2. It will begin to separate into curds and whey. Be sure to stir occasionally to make sure no curds stick to the bottom and burn. You will see that as the temperature approaches 185, the whey becomes clearer as the curds coagulate more.
3. Pour the curds into a cheesecloth lined colander. Tie the ends of the cheesecloth together and hang for 10-15 minutes. Remove from cheesecloth and place in an airtight container.
With it I made Ricotta Pancakes as featured on A Good Appetite by Kat. Also just in time for bbd #18 - Quick Breads hosted by Fun & Food Blog.
Lemon Ricotta Pancakes
(from Bobby Flay) Makes 10 pancakes.
3/4 c all-purpose flour
1 T baking powder
1/2 t ground nutmeg
1/4 t salt
2 T sugar (we used 3)
1 c ricotta cheese
1/2 c milk
1 lemon, zested & juiced
black and blue jelly
butter for the griddle
Whisk together the cheese, eggs, lemon zest & juice. Stir in the flour, baking powder, nutmeg, salt & sugar just until combined. Melt a little butter on a hot griddle. Pour 1/4 c of batter on the griddle for each pancake. Cook until brown on both sides, flipping once.
Top pancakes with black and blue jelly & a little powdered sugar.
I used my thermometer and low and behold at 180 had clear whey and curds. no boiling no scorching and the end result was not dry. I still over cooked it a tad (wasn't patient enough reading the thermometer) but much better, and the wine added a nice subtle fruity element.
Which made it perfect for the pancake. the dough was thick, almost muffiny, which got me thinking and I may be experimenting in the future. I ate the first several straight and they were wonderful, tangy and light, just great. I wasn't as impressed once I added the powdered sugar and black and blue jelly. Next time I think fresh fruit is the way to go or something lighter like whipped cream. And there will definitely be a next time for these.