Sir Squishy

Before Bradford left to Alabama for a 28 day long (22 more days to go!) field training for the Air Force, he gave me a pitcher of cream topped raw milk. I won't say he "bought" it, because according to Sir Padre (no relation to Sir Squishy) the selling of raw milk is illegal in some states. Dumb I say. But that is leading into an entirely different topic for an entirely different day...

Anyway, however Bradford acquired this milk, he left it with me and said, "be sure to use it before it goes bad." Oops.

Yesterday morning I sniffed it. Is that the raw milk smell or the raw milk beginning to go sour smell? Still not sure, I tasted it. It doesn't taste THAT bad. But do I want to pour this on a bowl full of cereal? I did not.

I decided that since it was just barely on the cusp of being bad, and raw milk is a rare treat, and also Bradford stared at me real hard and in all seriousness said "DON'T let this milk go to waste," and I already decided I did not want it touching any of my other food, I quickly found ways to make cheese.

After skimming a few recipes, I concluded that ricotta cheese seemed the most fool proof and I settled on one from one of my favorite food blogs, Smitten Kitchen, which also just so happened to be her most recent post. Coincidence?

          

Every recipe I've tried from her has been fantastic so I figured I couldn't go wrong. I tweaked it a little, I almost doubled her recipe and I only had lime juice, no lemons, and I went off of memory when I made it so I didn't put as much salt as I probably should have. Also, I didn't use heavy cream since the milk had a fairly thick layer of cream on it already. It turned out pretty darn good, regardless. Something I'll definitely try again. I'm excited to make some crostini with it later this week.

See Bradford? Not a drop wasted.

*All pictures were taken on my cell phone. Don't judge. *