Saturday, November 6, 2010

**Update** Pass the Cheese, Please

For those of you waiting on the edge of your seats to know the yield from the batch of ricotta cheese I made on Thursday, your wait is over.

The recipe I posted way, way down at the bottom of the original recipe post, yields 1 1/2 cups of ricotta cheese.  I also modified the recipe just a bit by adjusting the cream, lemon juice and salt amounts.

I have made this recipe so many times since Thursday that I must now place a card table at the top of my driveway and set up a ricotta cheese stand.