To make butter at home, you need the help of your KitchenAid. You can afterwards, add salt to it, fresh herbs, garlic, whatever you want!! And with the remaining Buttermilk, delicious breads and muffins, yogurts or fresh cheese. So it’s definitely worth it. You only need a good quality cream with at least 35% fat content (if it has less it won’t work), salt and any other herb that you’d like to add.

   

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The name says it all. A perfect match of flavours and aromas. Simple as roasting peppers adding some garlic, rosemary and olive oil and melting some camembert on the pan. I remember when I made it it was completely improvised, had surprise guests, had the roasted peppers, did the mix and voilà. About the wine I know that creamy camembert goes well with Malbec, Syrah and Cabernet Sauvignon.

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Just to feed a few minds and become a little more wise in the culinary world I want to tell you a few curiosities about milk and cheese making. Milk is composed mainly of two proteins that determine its behaviour in cooking: the curd (caseins) and the whey. Another interesting property of milk is that we can heat it up at very high temperatures but it won’t coagulate (like egg proteins that do, for example) unless the environment becomes acidic. That’s why during ricotta cheese preparation lemon or vinegar is added to the milk. This generates the acid environment that causes all the curd proteins to clump together to form a solid mass, while the whey proteins remain suspended in the liquid. This is the base for making cheese. Isn’t it great to learn and understand more about what happens when we cook? I love it! Anyway, let’s get to ingredients and preparation Enjoy!

There are a thousand ideas for recipes with the home-made ricotta cheese. I leave you some pictures of what I’ve donde with it and some of the top of my head: for a cheesecake (can’t wait), for a salad with pears, pizza, malfatti, all alone, for cauliflower and butter, pasta with artichokes and dried tomatoes, for these delicious ravioli with spinach… and more and more.

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