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| Fresh Ricotta and Whole Wheat and Flaxseed Rolls |
Fresh Ricotta (or Paneer) cheese is so easy to make. The challenge is to find a good use for the leftover whey. About a year ago I started to use the whey for making bread and it is now a routine. The whey is not a "leftover" any more, but part of the process since I generally make them at the same time. Sometimes we save the ricotta for pizza, pasta or kale paneer, and sometimes we smear it on the freshly baked rolls and call it a meal. Either way, it is a delicious way to spend an afternoon. The bread recipe makes enough to last us for two weeks if we pop most of it into the freezer right away.
Start with the cheese:
Ricotta (or Paneer)
1/2 gallon whole milk- (non-homogenized if you can get it)
1 cup plain yogurt (optional, but adds flavour)
1/2 cup lemon juice
2 tsp salt
Start with the cheese:
Ricotta (or Paneer)
1/2 gallon whole milk- (non-homogenized if you can get it)
1 cup plain yogurt (optional, but adds flavour)
1/2 cup lemon juice
2 tsp salt
