Cheese Making

Soft cheese is really quite simple to make. Warm some milk, add vinegar or lemon juice, let sit, strain and enjoy!

Losyns - Curye on Inglysch IV:
To make Ricotta Cheese:
Warm one gallon of whole milk to 200 F. Don't let it boil. Combine the warm milk and 5 ounces of White Vinegar in a different pot (just in case some of the milk scorched on the bottom of the pot!) that you can cover then stir. You should have lumpy white curds and greenish whey. Let it sit where it will remain 80 F - 100 F for about 6 hours. Break up the layer of curds. If you choose to add salt, it is easier before you strain it. Line a sieve or strainer with dampened cheesecloth. Pour curds & whey into strainer and allow to drain until you have the proper consistency. Place in a bowl.
To make Almond Milk - Curye on Inglysch I:
Combine 1/2 cup Ground Almonds with 1 1/2 cups Boiling Water. Let stand about 10 minutes. This Almond Milk still has small chunks of almonds that are left in for the texture.
To make Losyns:
Cook about 1/2 pound of Lasagna Noodles.  If you want to add salt, but didn't do it before draining the cheese add it to the almond milk so that it will mix more thoroughly.  Combine Almond Milk and Ricotta.  In a 9 inch x 9 inch pan put about 1/2 cup of the Ricotta/almond milk mixture.  Add a layer of noodles.  Add about a cup of Ricotta/almond milk and more noodles. Keep layering until you fill your pan. End with Ricotta/almond milk on top.  It will be quite warm and may be served right away with a topping of Sweet Spice Mixture - Odile Redon, Francoise Sabban & Silvano Serventi - The Medieval Kitchen, Recipes from France and Italy. Translated by Edward Schneider - 1/4 teaspoon Ginger, 1/4 Tablespoon Cinnamon, 1/4 Tablespoon Ground Bay Leaves and 1/4 teaspoon Cloves.