Ricavito > wrote:
> I tried my hand at cheese making last weekend. For the first try, I
> decided to use the easiest recipe I could find, one for a homemade
> ricotta type cheese to be eaten within a week.
> [ . . . ]

That sounds very similar to my Ricotta recipe. When I tried the same thing
with goat's milk, it never broke. ;-(

> Next I'm going to try making feta.

Good luck! Please post or email me your recipe.

This one makes 1 quart of Ricotta:

1 Gallon Whole Pasteurized Milk

1/3 Cup White Distilled Vinegar

1 Teaspoon Salt

Heat the milk in a heavy, non-reactive pot until it reaches 185 F.
Remove from the heat and add the vinegar and salt. Stir gently just to mix.
The curds will begin to form immediately. Cover the pot and let sit for 2
hours to allow the curds to fully develop. Line a colander with two layers
of cheesecloth, and pour the mixture into it. Let the cheese drain for one
to two hours depending on how dry you want your ricotta cheese to be. Store
the ricotta in an airtight container in the refrigerator for up to 1 week.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061