I haven't posted about our cheese making experiments before because the two we've made (gouda & parmesan) are still aging and will be for several more months. However, this ricotta was made from whey leftovers from making parmesan and was ready to eat right away!
We used a recipe for ricotta gnudi with wild mushrooms but substituted white truffle oil (and MORE of it) for the black truffle oil. It was divine. The gnudi melt in your mouth and were light and fluffy and tasted even better knowing they were made from homemade ricotta. If you aren't familiar with gnudi, they are often described as the inside cheese filling of raviloli, without the pasta shell. Seeing as the inside of ravioli is my favorite part anyway, gnudi is a new favorite in our house.
