I cleaned out both of our freezers and emptied our fridge last week, and I have been pulling stuff out to try out recipes and eat food that had been forgotten. Frequently, we would make grocery store trips several times per week to pick up things, and now, we’ve had to change that! Our fridge has never been so empty!
So, in our fridge, I had saved the leftover creamers and milk from Tim Hortons for the next time at work we had a special treat day, or maybe for a family get together… but it doesn’t look like either of those is going to happen anytime soon, so what do I do with about 50 creamers when no one in our family likes or uses cream? Make ricotta of course!
I started by opening and dumping them all into a saucepan. I used both the milk and cream.
I ended up with just under three cups of cream. Then, I put the cream onto boil at a medium heat. I made sure I stirred frequently until it was almost a rolling boil.
Then, i took it off the heat and I added about two to three tablespoons of lemon juice. Since I haven’t had any fresh lemons in a while 😦 I used the squeeze bottle kind.
I let it sit for about 2 minutes, and it looked like it was starting to curdle.
So, I pored it into some cloth and a strainer and let it drain for a few minutes.
As you can see in the second photo, it started to thicken as it drained. I tightened it into a bag and squeezed as much of the water out as I could.
And opened it back up, and it was actually pretty thick, had a ricotta type texture, and tastes pretty good too!! I think actually next time I would make it with regular milk, or maybe half cream and half milk, because it is very rich made with all cream. We will probably use this on top of pasta, it only made probably 2/3 of a cup. But, I would love trying to make a cheese cake out of home made ricotta!
Now, the question is, what am I going to make with the 50+ empty creamer containers I washed and now have?? Any ideas??