Last week, my kids and I decided to whip up a batch of fresh ricotta cheese. I knew it was easy and had read many recipes but hadn't finally taken the plunge. Well, it's almost too easy I'm afraid to admit. It's a fun activity in learning how much milk is required in making a particular quantity of cheese. We halved and simplified a recipe and used 1 quart of milk which we brought to a boil with a pinch of salt. We then turned down the heat to simmer and poured in 2 tablespoons of acid (we used lemon juice). You stir a few minutes to look for the milk to curdle and separate into curds and whey. Pour the hot milk over a strainer lined with cheese cloth, let sit 20 minutes and refrigerate. It's satisfyingly fresh tasting and perfect spread on toast with jam. Loved it, it's fast, it's delicious - we'll be doing it again.
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