Per'S Ricotta
- 4 liters whole dairyland milk
- 1/4 teaspoon junket powder from Malta
- Leave milk at room temperature for at least 8 hours or until its at room temperature
- Pour milk into a large pot; Heat on medium heat for a few minutes, then lower to lowest heat. Heat the milk until ever so slightly warm
- Scoop out about 1/8 cup of milk and stir in the junket powder. mix well, and add to the pot. continue to stir VERY SLOWLY.
- Milk will start to thicken and separate. Stop stirring when you see that milk has separated and tiny bubbles (may) start to form around the rim.
- Do not heat til hot! When the outside of the pot is feeling warm, remove from heat and put outside to cool, carrying it carefully so as not to disturb.
- Put a tea towel over the top and keep outside until the outside of the pot is room temperature. this could be 3 or more hours, depending on outside temperature.
- Drain cheese and liquid through a fine sieve in sink or over a bowl, then put in fridge (still in sieve) overnight to drain further.
liters, junket powder from malta
Taken from www.epicurious.com/recipes/member/views/pers-ricotta-5ac840d44389e039654dfb59 (may not work)