Ricotta

I took a class with Jeremy Lago who no runs The Pantry . a Fine local cheese shop.

Here are my notes:

Things you will need

• Temperature Controlled electric hot plate

Notes

The cheese they used was from, Monforte dairy in Stratford

Sheep's milk at 6% Butter fat or "(bf)

Process

slowly heat milk to 180 F degrees

3 table spoons of acid per cup of milk