Weekends are full of small victories for me. A new recipe tried, a book finished, a hike taken. This weekend included all of those, and a dollop of ricotta! We’ve been meaning to try the ricotta recipe in our cheesemaking book for awhile because it looked so easy. Bascially you take a gallon of milk, heat it up, add vinegar and salt, let it curdle, then drain the curds. Voila, ricotta!
A whole gallon of milk only makes about 1 1/2 cups of ricotta, but that’s about what you’d buy at the store. The weird thing about ricotta is that it doesn’t actually taste like anything but the milk, but it’s so delicious when you add it to things.