Ricotta cheese. And not a lot of it. Turns out 1 gallon of milk does not produce a gallon of cheese. But this ricotta was earthy, light, fluffy, and …cheesy. Would I make it again? Probably not. It did not yield much, yet I had an adequate amount for my stuffed pasta shell dinner. I rarely consume ricotta, but when I do, I’ll likely go back to just buying Polly-O.
It was a fun experiment, with successful results, and was not difficult – but it just takes SO much milk!
Here’s a pic of the cheese in curdling action, before it was separated from the whey and cooled.
GIRL.I'm just a vegan girl who loves cooking (and eating and sharing the results). I believe everyone should have access to fresh, healthful food. Join me as I explore ethnic foods, local restaurants, new recipes, and food history. We'll have fun!
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