How to Forking Make Cannoli Filling

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To make the best cannoli filling you have to start with fresh made cheese that you forking made yourself.

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Fresh made cheese is only whole milk, heavy cream fresh squeezed lemons and a little kosher salt. You bring the milk, cream and salt to a slow boil and let it go a few minutes.

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To make it curd you slowly add the fresh squeezed lemon juice till it curds as much as you want.

For cannoli filling I want it to curd more than ricotta because I want my cheese thicker so when I add sugar to sweeten the cheese it doesn’t get forking runny.

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Now it’s time to drain the cheese.

So I get a paper towel lined colander.

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Let it drain.

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Now I have Cheese.

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I make three flavors of filling.

Vanilla, chocolate and cinnamon.

The vanilla is just vanilla extract, sugar with a drop of anise.

The cinnamon is just cinnamon, a small amount of vanilla extract and sugar.

The chocolate is coco powder, vanilla extract, a drop of anise, a pinch of cinnamon and sugar.

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I used one gallon of milk, 1 quart of cream, 2 fresh lemons and maybe 1/2 teaspoon of kosher salt to make the cheese.

I saved somewhere between 1/4-1/3 of the cheese to make Cheese Gnocchi’s with the forking leftover.

Ricotta Gnocchi

Ricotta Gnocchi

On my search type in Ricotta Gnocchi for the recipe.

Forking Good!

Forking Good!

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