Chelsea Green Publishing

Recipe: Fast Ricotta Cheese

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese in about one hour? According to David Asher, author of The Art of Natural Cheesemaking, you can. This version of ricotta is made by adding acidity to sweet whey in the form of lemon juice or vinegar, just as in the making of a paneer. A slower and more traditional (and more delicious and better-textured) ricotta can be made by allowing the sweet whey to ferment for a day and develop the acidity it needs to separate its remaining cheese. Related Links:
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