Ricotta Cheese

My first cheesemaking adventure! This was quite a process and pretty much didn't go at all according to plan. I'm really not sure where I went wrong, but regardless, I got some delicious cheese out of it, which I then used in my Spinach and Mushroom Canelloni--see that post!

I used Version #1, with the lemon juice. According to other versions, more lemon juice is needed? I didn't use a thermometer, but I don't think that should make a difference. This ricotta did not drain AT ALL the way it was supposed to. Maybe I used too many layers of cheesecloth? Maybe I should have spooned in the curds rather than dumping the whole thing in? Maybe my curd was just weird? I don't know. All I do know is that it took a lot of work and a lot of mess and there really wasn't a whole lot of cheese at the end. I really liked the flavor and everything, and I would make it again if it were really as easy as it's supposed to be. Eat it warm with olive oil and salt, nom nom, or another way.

Next time I'd like to try Kenji's method--microwave that shit. Way less work and mess.

Version I used--hmm.
Food Lab version--tested and tried, and super easy!

UPDATE 2/11: Did the Food Lab version--pop some vinegar and salt in the milk, microwave, drain the whey. OMG do this if you're going to make ricotta, sooo much easier. I used white wine vinegar and the flavor was pretty strong, not sure if there's a less intense vinegar to be used but if so try it. Also two cups of milk makes a fairly substantial amount of cheese, and it really is best when eaten warm, so if making for a crowd that's fine but if it's just for myself I'd make less. Triumph!