Kim wrote:


> Okay, so how do make your own ricotta?
>

You can make this with whey, but I like to use whole milk because
it gives a better yield. Use milk that is not ultra pasteurized
if at all possible.

Heat a gallon of milk to just below boiling, about 195 F. Stir
in 1/4 C cider vinegar and take it off the heat. You'll see solid
curds form. Wait a minute or two and remove the curds with
slotted spoon to a strainer over a bowl.

The longer you let the cheese drain, the drier the cheese will be.
I like to let it drain for about a half hour, then mix in
a bit of heavy cream. Add salt to taste.

--
Reg email: RegForte (at) (that free MS email service) (dot) com