Friday, October 1, 2010


This morning I made my first successful batch of ricotta cheese from the whey left after making chevre.  I only got about 1/2 cup (little errors on my part) but was wondering what I'd do with it, so it wouldn't just sit in the fridge and spoil.  I decided we'd have lasagna for dinner, but 1/2 cup of ricotta wouldn't be enough.  So, I found out how to make ricotta straight from the milk rather than from whey.  We had Italian sausage from the 1/2 hog we bought a few months ago, but everything else would have to be store bought. 

This was the first time any of us assembled a lasagna and we were quite excited to take on this adventure together!  I'll let the pictures tell the rest of the story.

Ricotta curds draining in butter muslin.

Goober Gus and Dad frying the sausage and beef.

A huge bag of fresh basil from a neighbor.  What else can I do with this?

Layering the ingredients.

Goober mixing the egg and seasoning into the ricotta.

More layering.  My artistic husband made sure it was very eye appealing.

The ricotta goes on...

Ready to go into the oven.

The mess!

More of the mess.

I even did the dishes after dinner-I hardly EVER do that!  Just ask my mom...

Goober cracking the egg...