RecipeMuncher

I have a confession to make. It pains me, but I feel obligated to speak of this. Back in February, when we went to Maine, and stayed for two nights at my friend Ralph's house, I had planned to show him how to make whole milk ricotta cheese.  I had him buy a gallon of whole milk, pasteurized but not ULTRA-pasteurized, and I would bring the instructions and the citric acid. And on that Monday, while Bill and the kids were off skiing, we put the milk in a pot on the stove, and started in.& (...)