Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This recipe started out (once upon a time) as a simple Paneer but, I just can't seem to leave anything alone for long 8-). This is a great recipe for the beginning cheesemaker.
As simple as it is to make ricotta, it still requires patience, perseverance, and a little bit of luck. Once you've mastered ricotta, you can move on to Ricotta Salata: a pressed, salted, and slightly aged cheese made from fresh ricotta.
If you're itching to try an aged, semi-hard cheese, Gouda is a great place to start. You don't need a ton of special equipment, and with an initial aging period of just 25 days, you don't have to have a lot of patience, either.
