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This recipe is so simple that it was difficult to get it published here as there is a requirement of a minimum of 3 ingredients.
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There is no requirement for the chives or even the salt, but I was required to have 3 ingredients. All you really need is how ever much whey you have left over from your cheesemaking session.
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In a stainless steel pot, heat the whey until it reaches 200 degrees. Do not stir. You'll notice a film that will start forming on the top of the whey. This is your ricotta starting to form.
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When your whey reaches 200 degrees, take it off the heat. You'll know when you have reached this temperature as bubbles will have formed around the edges. Using a slotted spoon or ladle, scoop the layer of thickened ricotta that formed on top of the whey into a cheesecloth-lined colander over a bowl. Continue scooping the ricotta until all that's left is the clear whey.
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5
Grab all 4 corners of the cheesecloth and tie into a ball. Place a string around the top of the cheesecloth/ricotta bundle and hang to drain over a bowl.
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For moist ricotta, hang for 2 hours.
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For more dry ricotta, hang for 8 hours.
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Remove ricotta from cheesecloth and store in a mason jar or plastic tub. It's now ready to be used in recipes or add salt & herbs and it becomes a wonderful cheese spread.
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Enjoy!
