THE BEET : VOLUME 12, ISSUE 15
CSA pickup times are, as always, Thursday, 5pm-7:30pm at PS 56 at Lewis and Gates
In this week’s BEET:
1. CSA Updates
2. Recipes: Dairy: Homemade Ricotta and Homemade Yogurt
- Missing Fruit Shares Last Week Due to a mix up at distribution last week, some members did not receive their fruit share. Ted will be sending additional fruit shares for those families affected last week, so please be sure to pick up your extra share this Thursday. Our apologies for the inconvenience of last week's missing fruit!
- Would you like to be a part of the Clinton Hill CSA next year? The first step is to complete your volunteer hours. Those members who do not complete their 4 required volunteer hours per household will not be able to sign up for the CSA next year. There are a number of shifts coming up that desperately need volunteers, especially in the 4pm-6pm shift. Please sign up for your hours here.
- Volunteer cancellation If you need to cancel your volunteer shift, please email the distribution manager directly if the cancellation is within 24 hours of your shift so that she can try to replace you: email@example.com
- October Milk Without Jails a la carte order
You can order their regular products as well as a variety of cheeses, flavored yogurt cups and drinks, fresh goat milk, cream, and more! This month try 1 lb. french butter rolls, a great way to guarantee you'll make delicious baked goods this month! There are limited quantities of some products, so check out the online store today.
October deadline: October 6th for deliveries the week of October 14th
Order through their online form, HERE.
Enjoy amazing products and support criminal justice reform at the same time. Learn more about Milk Not Jails at www.milknotjails.org
Questions? Contact them directly at firstname.lastname@example.org or (
- Lewis Waite Meat Share order pickup today For those who ordered this past Sunday, the 22nd.
Make Homemade Ricotta with your Milk Share! (courtesy of Milk Not Jails)
Ever find that you have too much milk left in the fridge when you’re bringing home this week’s CSA share? Or did you run out of granola earlier this week and have a half gallon of milk just sitting there? Don’t dump that milk! Use it explore the world of fresh cheese making! Its an amazing scientific and culinary journey for people of all ages!
Homemade Ricotta Recipe
Makes about 2 cups
We’ve experimented with this recipe a couple of times, using whole and low-fat milk and also leaving out the heavy cream (because we just didn’t have any). We also made it with fresh and bottled lemon juice. The recipe seemed to be relatively the same each time; in fact, one of our tasters said the low-fat milk ricotta tasted richer than the one with whole milk and cream. This homemade ricotta has a more delicate flavor and a drier curd compared to store-bought ricotta. You may want to add some spices or extra salt to your finished product. Or serve it on crostini topped with honey and cinnamon for a dessert treat!
- 1 half gallon whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- Special equipment: large sieve, fine-mesh cheesecloth
Photo:The ricotta draining right after its boiled and curdled.
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered. Optional: mix in fresh herbs, extra salt or other spices to taste. it will keep in the refrigerator 2 days.
Photo: The final product! We mixed in fresh, chopped basil leaves and red pepper flakes to make a spread!
Homemade Yogurt (from Bon Appétit)
- A deep-fry or candy thermometer
Heat milk in a medium saucepan over medium heat, stirring and scraping bottom of pan often with a heatproof spatula (for a smooth yogurt, take care not to incorporate too much air), until thermometer registers 185°.
Reduce heat to low and cook milk, without stirring or letting it heat above 185°, for 20-25 minutes (it will be slightly thicker at the longer cook time).
Place pot in a large bowl filled with ice water. Stir constantly until thermometer registers 110° (don't go below). Immediately and gently stir in yogurt. Pour mixture into a 32-ounce jar. Cover jar and place in a warm spot in kitchen. Let mixture sit for 10-12 hours (do not disturb jar).
Taste yogurt. If you prefer a thicker, tangier yogurt, let it stand 5-8 hours longer. Refrigerate. Remember to reserve 3 tablespoons for your next batch!