Per'S Ricotta

1. 1

   Leave milk at room temperature for at least 8 hours or until its at room temperature

2. 2

   Pour milk into a large pot; Heat on medium heat for a few minutes, then lower to lowest heat. Heat the milk until ever so slightly warm

3. 3

   Scoop out about 1/8 cup of milk and stir in the junket powder. mix well, and add to the pot. continue to stir VERY SLOWLY.

4. 4

   Milk will start to thicken and separate. Stop stirring when you see that milk has separated and tiny bubbles (may) start to form around the rim.

5. 5

   Do not heat til hot! When the outside of the pot is feeling warm, remove from heat and put outside to cool, carrying it carefully so as not to disturb.

6. 6

   Put a tea towel over the top and keep outside until the outside of the pot is room temperature. this could be 3 or more hours, depending on outside temperature.

7. 7

   Drain cheese and liquid through a fine sieve in sink or over a bowl, then put in fridge (still in sieve) overnight to drain further.

No additional tips available.