On Fri, 9 Dec 2011 19:40:43 +0000 (UTC), Doug Freyburger
> wrote:

> Pico Rico wrote:
> >
> > let's not forget Ricotta!
>
> When I saw ricotta production it used a kettle big enough to take a bath
> in and that was small batches by a farming family. Are there recipes
> to make small batches that are actually small?
>
>
Yes, there are.

Ricotta in 45 Minutes
http://www.latimes.com/features/food...,7506847.story

Homemade Ricotta Cheese
http://www.gatehousegourmet.com/2010...icotta-cheese/


Fresh Ricotta - Homemade
Recipe by Richard Ferretti Gourmet Magazine - April 2006

Makes about 2 cups

* Active time: 30 min
* Start to finish: 1 1/2 hr

When creative director Richard Ferretti came to Gourmet, he brought
along a recipe for homemade fresh ricotta. It is more delicate in
flavor than any store-bought version and has a lovely dry curd.

* 2 qt whole milk
* 1 cup heavy cream
* 1/2 teaspoon salt
* 3 tablespoons fresh lemon juice

* Equipment: cheesecloth

* Line a large sieve with a layer of heavy-duty (fine-mesh)
cheesecloth and place it over a large bowl.
* Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in
a 6-qt heavy pot over moderate heat, stirring occasionally to prevent
scorching. Add lemon juice. Reduce heat to low and simmer, stirring
constantly, until mixture curdles, about 2 minutes.
* Pour into lined sieve and let drain 1 hour. After discarding
the liquid, chill the ricotta, covered; it will keep in the
refrigerator 2 days.





--
Food is an important part of a balanced diet.