I have a fraught relationship with cheese making.
I can and have made cheese before but boy do I struggle with it.
I thank my lucky stars that my son is a natural and so I have foisted my cheese makers duties to him
I greeted the use of a microwave in this recipe with great joy, therefore.
My failures have generally been with my lack of asbestos hands but ricotta isn’t a hands in recipe.
So with hope in my heart and vinegar in my milk I microwaved on to cheese.
I used my last cheese cloths and followed this very simple and 100% successful process.
I’m using my yogurt making to guide me here and I’m going to let most of this strain overnight in the fridge.
Kelsey’s lemon and olive oil entry made me ready to try that as well and I still had most of a lemon left over from the asparagus. Plus we have some top notch olive oil by the stove so I did a tasting of this recipe also.
It’s beautiful and tasty and I had it with my Mother’s Day raviolis.
Everyone loved it. My daughter asked several times if I’d actually made it lol.
She is familiar with my cheese making troubles.
Mad props to Kenji for getting me through a dreaded process so smoothly.
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