On Thu, 30 Sep 2010 21:15:40 GMT, Aussie
> wrote:

> Ricotta has always been an easy thing to make. When we were doing our Blue
> Cheese making course on Bruny Island, at the end of the day, the cheesemaker
> got some of the leftover whey, threw it in a saucepan and heated it up, took
> it off the heat placed it just on the floor of the cheese room, added some
> vinegar, and 'Hey Presto'..... ricotta floating on top.

The people I know haven't taken a course on how to make cheese.

--

Never trust a dog to watch your food.