what is the easiest/fastest way 2 make ricotta?

Answer 1

The most authentic way is to make it with whey after you make some other cheese. (-: I did this twice last month.

However, you will get more if you use whole milk. Take a quart of milk, and heat until it is almost boiling (but don't actually let it boil! 95 degrees C is good if you have a dairy thermometer, or about 200 F). Slowly stir in 1/4 c. of vinegar (I like apple cider vinegar), and turn off the heat. Let it sit for 10 to 15 minutes, then strain it through a cheese cloth or butter muslin (or any very clean woven cloth -- I like to boil mine first before I use it). I line a colander with the cloth to make it easy to pour the whey and curds into.

Let drain for about 15 minutes, then take the corners of the cloth, and tie together, and hang it from something (a long stick over a bucket, maybe? I have a hook from a bottom shelf that I use -- with a bowl to catch the whey). Let drain until it is the consistency you want. If you don't know what consistency you want, 8 to 12 hours (overnight is really good!) should do it.

And that's it! It won't taste like vinegar at all -- just pure, sweet milk!

Answer 2

It is all here:
http://www.ericademane.com/01fall/ricotta.html

Answer 3

Get on foodnetwork.com--you'll get the answer there.