09-11-2007, 08:18 PM
I would let the cheese cool in the fridge overnight if you want it to be slice-able. If you prefer a spreadable cheese, you can use it at room temperature.
As for the ricotta, I've never made it myself. It looks like there is a whey version (traditional) and a whole milk version. This page gives pretty good instructions on the traditional whey version (with pictures!)
http://www.wikihow.com/Make-Ricotta-Cheese
As for the ricotta, I've never made it myself. It looks like there is a whey version (traditional) and a whole milk version. This page gives pretty good instructions on the traditional whey version (with pictures!)
http://www.wikihow.com/Make-Ricotta-Cheese
Aurelia Coritana
aka Laura Sweet
[url:3tjsw0iy]http://www.theromanway.org[/url]
[url:3tjsw0iy]http://www.legionten.org[/url]
Si vales, gaudeo. (If you are well, then I am happy.)
aka Laura Sweet
[url:3tjsw0iy]http://www.theromanway.org[/url]
[url:3tjsw0iy]http://www.legionten.org[/url]
Si vales, gaudeo. (If you are well, then I am happy.)