I’ve been living the high life lately, as a woman of leisure. Sadly, on the 27th this will all end as I go back to work. I figured a celebratory trip to the cheese making shop in Woodland Hills was in order once all this was confirmed. I picked up some new toys to play with, and a cheese making book. Right now I’m doing a whole milk ricotta recipe. It’s so freaking simple. I’m kind of surprised that I haven’t tried this before.
Basically, you start with a clean pan, 1/2 gal of milk, 3 tbsp of white vinegar, and through magic* it turns into cheese. ❤
Now this has to drain for an hour-ish, probably more because I would like a slightly drier version of ricotta.
I will post pictures of the completed cheese.
Also on my agenda is feta, and some goat cheese. Stay tuned.
* please note, by magic I mean science.
The Confluent Kitchen 
You’re kidding! It’s that easy??
Seriously. I was fiddling on the internet and found a recipe that didn’t require whey.. It was slightly over a half gallon.. You just heat it to 200 degrees, add 3 tbsp vinegar, turn off the heat, let it sit for 15 mins then drain it.
It would be really hard to mess that up. 😀
Science IS magic! I took a cheesemaking class once but haven’t been brave enough to try to replicate the results at home. It looks like you were successful–now how are you going to eat it?! 🙂
I am planning a homemade pizza later this week and that should go nicely on top.. plus a small bit may have already been consumed on some crackers. 😀
this made my day! (Is that sad?) I am so, so excited to try cheesemaking. And look forwarding to some goat cheese recipes ? My brother actually has a goat he’s milking to do just that… seems like good timing to me!
OMG. You have goat access??!?!! I am so jealous!!! I am using powdered goats milk, which still keeps a lot of the flavor, but man.. I am SO jealous.
ok, your excitement over my goat access made me feel not quite so silly over my excitement of making my own ricotta! Thanks for that! 😉
Glad I could be of service. 🙂