Equipment and Ingredients List
Desktop or Mobile Device
Stable Wi-Fi
1 Quart or 1 Liter High-Quality WHOLE Milk. Please do NOT get ultra-pasteurized or cream-top milk. If you must, you can use 2% but the ricotta will not be as good – it will be more grainy and not creamy. Nut and other alternative milks do not make cheese.
Standard Microwave Oven –OR- Double-Boiler AND Instant-Read Thermometer on traditional stove top, if you are using a standard microwave you don’t need a thermometer or double-boiler.
White (distilled) vinegar or cider vinegar (can also use plain rice vinegar)
Table Salt
1 cup bleached, unbleached flour (or semolina flower, if available) DO NOT USE self-rising flour
Microwave-safe measuring cup; or microwave-safe bowl and separate measuring cup.
Very fine-mesh sieve, or colander lined with cheesecloth or a coffee filter
Measuring spoons (need a tablespoon)
Spreading knife
Medium width sharp knife
Rustic Bread or French Bread and a way to toast it
Don’t freak out over the following list — You only need a couple of complimentary flavors of things. Here are some ideas:
Small bits of intensely flavored things for toppings such as very ripe fruit or dried fruits, citrus zests, sun-dried tomatoes cut into very small pieces, toasted nuts or seeds, fresh herbs, smoked or other unusual salt, or smoked fish or meats.
Honey and/or Olive Oil
A large pot of boiling water salted with at least 1 tablespoon of salt. No oil!
A wire whisk
Freshly ground black pepper
Pecorino Romano Cheese (preferably) or some good grated Parmesan cheese or other highly flavored, dry grated cheese.
Medium or smallish mixing bowls and spoons.
Plates and bowls for eating.
A glass of wine! Optional but nice to have to drink along with us all.
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If you have any questions right now, be sure to let me know. Thank you.
Keith