If you haven’t checked out the The Cheese School of San Francisco yet, now’s the time! They’ve recently relocated to North Beach in SF and their Fall Schedule is loaded with wonderful cheese classes from now through December.
Here’s the recipe, tweaked a bit to make a small amount (approx an 8ounce ball)
Whole Milk Ricotta
1. Make a large double boiler by filling a large soup stock pot with water and floating a second saucepan, large enough to hold the milk, in the water. Fill the saucepan with the milk and cover. Water should come 3/4 of the way up the sides of the inner saucepan.
5. Lay a large square of cheesecloth, approximately (16 inches square) over a bowl and ladle in the curds with a slotted spoon or strainer. Tie the bag closed and hang from your sink faucet over the bowl, to catch the whey. Let drain 5 minutes – 1 hour, depending on how moist you want your cheese