Finding ourselves with some surplus milk this morning, I decided to make cheese. When we first started getting milk from Quill’s End Farm, I made a lot of cheese—mostly pretty decent, some downright excellent. But it can eat up some time, and I have had less of that lately. But today all the stars and planets aligned to allow for some serious kitchen time, and I not only made cheese, I made oatmeal bread as well—that’s something I haven’t done in well over a year. But this post is (as you probably noticed from the title!) about cheese, specifically, ricotta.
It was incredibly easy, not too time-consuming and delicious. Scroll down and see the process from start to delicious-gluten-free-lasagna finish!