Allie is a wonderful chef and teacher, so I followed the instructions from class (see her recipe for details).
From a litre of farmhouse milk, you will get around 150g of ricotta - preservative free, and you can control the process. You will need to use milk that is NOT homogenised, e.g. it still has a little cream in it. The stuff I used was around 8% fat, which is only twice as much as regular milk.
|yep, looks like milk|
And you have homemade ricotta! How flash is that?
On a totally unrelated note, I got a parcel today. It contains the only shirt that has ever fit me since the age of 13. Booby girls, I highly recommend checking out the clothing line at www.bravissimo.com - you might even find something on sale.
|shirt! no rude gaping or baggy tummy!|