There are instructions for 5 cheeses
Fetaand I decided to start with Ricotta.
It would have been OK using just blue top ordinary milk but the booklet says milk with more fat content makes better cheese so as I was shopping I got a bottle of gold top - do you remember school milk with the thick cream on top of the third pint when the school crate had been sitting out in the sun!?. My gold top looked like that after leaving it out to come to room temperature in the kitchen. I mixed half and half with blue top normal milk and soon got curds and whey. The recipe made 2lb - rather a lot so I did half. It was ever so easy to make and I soon had 1lb. It worked out no cheaper than buying it.......... But Oh My Goodness - the difference in taste between a tub of shop ricotta and my home made - mine was so creamy and delicious and there was the fun of the making too. Worth every penny!
Ricotta freezes best if used in a recipe before freezing so I made a huge spinach and 3 cheese (ricotta in the lasagna and grated chedder and a mozzarella ball sliced on top) lasagna and portioned it up. One to eat and 5 in the freezer.It didn't look very photogenic so no photos but it tasted delicious - very creamy.
Left a little Ricotta to have with crackers and figs -Mmm! How Italian am I?!