When someone really enjoys cooking there is usually a list of things that they some day want to try to make. One pretty high on my list is making cheese. Now I really want to try cheese making. Early one evening I was reading online about different ways of making cheese and I stumbled upon ricotta. I was blown away by how easy it was. Why the heck do we pay so much for it when it can be made at home?
When I say easy, I mean like three ingredients easy. Making a sandwich takes more effort. I use a gallon of whole milk, salt, and lemon juice. In a stainless steel pot (aluminum is a bad idea) I bring the milk up to about 175 degrees or until little bubbles start forming on top. Stir in the salt to taste. Kill the flame and add lemon juice. Allow time for the curds to to form, stir gently occasionally to free curds from the bottom of pot. When the milk looks very watery it is time to start ladling the curds into a colander lined with cheese cloth. Allow 15 minutes to drain most of the liquid out. Wrap the cloth up into a ball and slowly tighten it to squeeze out remaining liquid. Tie off the ball and suspend it across a bowl with a wooden spoon. Place it into the refrigerator. If you want to use it for pasta, you can add grated Pecorino Romano cheese and some more salt and pepper to taste.
I used it one night to make home made ravioli. Let me tell you that was the finest ravioli I've ever tasted. I am very happy that I decided to try this.
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