I’ve been fortunate to find a source for local, raw milk recently and my family picks up a gallon a week. Normally we go through it with no problem, but occasionally it starts to sour before we can use it. This week I found myself with three quarts of milk just starting to turn and I did not want it to go to waste. My friend Patti (who writes about candy at Candy Yum Yum) suggested that I make cottage cheese. I already had some cottage cheese in the fridge, but her suggestion got me thinking: What about ricotta cheese? Is that something I could do easily? I found two recipes that looked doable. One, via a Bing search, over at Eggs on Sunday (just bookmarked!) and the other in my copy of Home Cheese Making: Recipes for 75 Delicious Cheeses by Ricki Carroll. The recipe from Home Cheese Making called for citric acid, which I didn’t have, but the process seemed really simple. The recipe from Eggs on Sunday used lemon juice (but also cream, which I didn’t have). Because I was born with a gene that prevents me from following any recipe exactly, I kind of fiddled...
