HealingForReal

Oh, Sweet Ricotta! This Was Supposed to Be Yogurt.

sweetricotta

This is the story of a failure that turned around. This blog is not about how much I know about real food or how great I am at making all of it. It’s about MY personal experiences and some of those will definitely be experiences at FAILING. I am sharing my failures so that you can laugh with me and learn with me. I am SO not an expert at this stuff. The only way I will become one is by DOING IT, whether I fail or succeed. So…here’s my semi-fail for the week:

This week, my first attempt at yogurt FAILED. I tried this recipe and it didn’t thicken at all. I figured maybe it needed more time but I could see little curds in there and knew it was past the point of yogurt consistency. Still, I am so in love with raw milk, it’s not even funny. Not only because it tastes great and has a bunch of nutrients I NEED, but because it is so forgiving. If I mess up a recipe, the mess still has uses! As an example, my first attempt at fresh mozzarella was somewhat of a failure, but guess what… It still tasted awesome on a pizza.

When I saw that my yogurt hadn’t thickened at all, I looked up how to attempt to save it. I tried heating it again, but it just ended up all curdled. I thought it was a lost cause. Not a lost cause. Turns out it made a nice sweet (yeah, I used a flavored yogurt for the starter) ricotta. The kind that goes in a breakfast danish – only better! This morning’s breakfast…sweet ricotta on einkorn sourdough toast. Just checked on my second try at yogurt using live cultures instead and it has succeeded! I made sure the temp stayed up by putting some jars of hot water in with the jars of yogurt and it has firmed up nicely! It will go in the fridge to cool and by afternoon, the kids will have a great after school snack. I’ll have to add some honey because this batch was earmarked for savory ricotta if it failed. Nothing wrong with having a plan B.

yogurtricotta

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