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&title;Cris BowersCris emailed this recipe to me enthusiastically one day,
full of praise for how easy it was. Ricotta was traditionally
made in Italy using sheep’s or goat’s milk, but it works just as
well with cow’s milk, or even buffalo milk.Combine the .Bring just to the edge of boiling.Remove from heat and stir in the .Leave it to curdle for 5 minutes.Take a deep bowl and set a fine-mesh strainer lined with a
double layer of cheesecloth or butter-muslin on it.Pour the mixture in and put the whole thing in the
refrigerator.It’s spreadable in about 20 minutes, but the longer you let it
strain the thicker and drier it gets. Letting it go for an hour
will yield about a cup (500ml) of thick, delicate cheese. The
slightly acidic whey can be used for recipes
calling for buttermilk; or fed to the pigs, should you
happen to keep them.