One of the joys of making cheese at home is making ricotta with the leftover whey. The batch in the photo was a particularly good one. The whey came from making Leerdammer. The surface texture of snow-white ricotta is due to the draining basket and it's what I have tried to highlight in the photo.
I recently enjoyed a very nice post by Nancy Harmon Jenkins titled Ricotta, a true story. I recommend you follow the link and read Nancy's report of a visit to a cheese maker in the Mugello valley of Tuscany. (Nancy's words about ricotta echo words I have written in the past, for example, in this post.)
This is my contribution to edition #68 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Haalo of Cook (almost) Anything at Least Once.
The photo was shot using the Hi preset of my Nikon D5000 and then converted to black and white (using Lightroom preset B&W Look 1).
This post contains the gallery of images submitted to the event.
On this page, you can find out who is hosting the current and future editions of the event.
