Here are some pics of cheesemaking--
at the end of the first draining:
My sister-in-law is looking for the perfect cheese for the perfect cannoli cream. Apparently that cheese is ricotta impastata and we are having no luck in acquiring this super-smooth cheese.
It became a holy quest.
She lives in a much larger city than I, so I am now leaving it to her. But yesterday I thought I'd try making my own ricotta and compare the texture to some cannoli cream my husband brought back from New York last week. His mother touts it as the best, so it seemed like a good time to compare textures.
Here's the recipe--
1/2 gallon whole milk
1C heavy cream
1 tsp salt (I used fleur de sel)
Bring this to a slow boil, over medium heat, stirring frequently. Set aside and stir in 1/4 cup of fresh lemon juice. Leave undisturbed for 10 minutes, then pour into a cheesecloth-lined sieve over a deep pot. Let drain two hours. Turn out into a bowl and whip with a mixer until very smooth. Return to cheesecloth and drain 24 hours.
Makes about 2 cups. At least I think it does. It might make more but I had a cheesetaster who kept putting a spoon in.
You know, quality control.