The homemade ricotta cheese and homemade crème fraîche lab was a first for me and turned out very impressive. Students made 3 batches of each and there were no leftovers!! The students surprised their taste buds by trying their homemade goods in different recipes. The first recipe was Lemon Ricotta Biscuits. These biscuits were a winner! Delicious!! I must make these at home! (and yes they are biscuits, even thought they look like muffins) :)
The biscuits were used with the crème fraîche to make Strawberry Shortcakes. The students gobbled them up!
The lab that followed the next day then utilized both the ricotta cheese and crème fraîche to make sure we had no waste. Students experienced making Cheese Blintzes. Although they have had a lot of experience with making crepes, blintzes posed a little different skill by only browning one side of the crepe, filling it with ricotta cheese, rolling it with the uncooked side exposed and then browning the rolled crepe in butter. The blintz was finished off with crème fraîche and fresh cut strawberries. The evaluations of this finished product was a little more mixed, a lot of students were expecting a real sweet crepe like dessert and this was not it. The result was more of a creamy, tangy dish. Overall this was a great experience for the class in making and tasting new items.
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