Tag Archives: cheesemaking

Ohh ricotta. I could eat it every day, smothered on toast or with strawberries and sugar, mixed into a simple pasta sauce or tossed with salad. The first time I ever made ricotta was a couple of years ago and believe me, it sounds impressive, but it’s dead simple. You basically bring a pan of milk and cream to boil, and then let it drain for a couple of hours. That’s it! As long as you have a couple of hours on your hands and some cheesecloth, you are pretty much set to go. Other ricotta recipes I have made used only whole milk, rather than a combination of milk and cream (the traditional manner), but I actually think that this recipe came out much creamier and produced a lot more curds as well. Continue reading →