Adapted from Italian Grill
About a year ago I found this recipe in a book I’d checked out from the library. I jotted it down and set it aside. It’s been taunting me ever since. If you’ve been following along here, you know that I’ve recently become hung up on hand-crafted ricotta cheese. I finally set out to make a batch of my own. It’s incredibly easy and a great project for kids. Now when they hear the story of Little Miss Muffet, they will know all about curds and whey from first hand experience.
Preparation time: 10 minutes, plus 1 hour draining time
Cooking time: 10 minute(s)
Number of servings (yield): about 2 cups
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