I made cheese… at home! I had no idea it would be so easy until I read this ricotta cheese recipe on Smitten Kitchen. I prefer her recipes. They are clearly written and full of helpful little details. With only 4 ingredients, it looked simple enough.
That was a month ago. I never remembered to buy whole milk and cream. I needed a thermometer. Then the Nor’easter came to town last weekend’s while hunkering down, suddenly I had time to dig around for cheese cloth and whip up a fresh batch of cheese. This ricotta is rich and also very tender and (it’s official) is easy to make! Since I was snowbound, I also slow roasted some tomatoes. At a low 225 degrees, plan to tack on another 3 hours. I didn’t make everything. The ciabatta is from Scratch Baking. let’s not get too crazy!