The Easiest Cheese
These are the curds we pulled off the top when the mixture reached 175 degrees.
Rather than using layers of cheese cloth, we used a thin, cotton towel. We drained the cheese for about an hour, which turned out fine, but I think next time I will drain it for more like 30-40 minutes to keep it a little wetter. Our high-tech cheese draining contraption using a series of rubber bands was genius!
It was a fun project that generated a surprising number of ravioli -- at least 40. After boiling some for four minutes, I tossed them in a quick shallot and yellow tomato sauce and shaved some parmesan reggiano on top. Quite delicious.
Given how easy this is, I find myself already scheming about my next batch of ricotta -- I think it will go into a sage and butternut squash lasagne. I'll keep you posted.