Ricotta Cheese Potato Pancakes

Ingredients:Ricotta Cheese Potato Pancakes
10 oz Ricotta cheese
10 oz Potatoes,  peeled, cut into 1-inch pieces.
• 1 Egg, beaten
• 1/2 teaspoon salt
• 1 TB spoon flour
• 1 TB spoon butter

Directions:
• Preheat the oven to 350 degrees F.
• Coat a  baking sheet with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.
• Drain; return the potatoes to the same pot and mash well.
• Add an egg, flour and salt to the potatoes. Mix well.
• Refrigerate batter for 30 minutes.
• Form pancakes and bake in the preheated oven for 30  minutes.
• Serve with sour cream or Greek  yogurt.

Ricotta Cheese

What you need:
2 liters whole milk
• 3 TB spoons white vinegar
• ¼ teaspoon salt
• 1 teaspoon sugar
• Fine cheesecloth
• Butcher’s twine

What you do:
• In a heavy saucepan, over low heat, slowly heat up the milk, stirring often, until it is just about to simmer (180 F)
• Stir salt and sugar into heated milk. Then stir in vinegar.
• Turn off the heat and, very slowly, stir until the milk begins to separate into curds and whey.
• Leave undisturbed for 10 minutes.
• Meanwhile, wet the fine cheesecloth that is large enough to line a colander and hang over the sides. Place the cheesecloth-lined colander over a bowl to catch any whey.
• After the milk-vinegar mixture has sat undisturbed for 10 minutes, use a skimmer or slotted spoon to ladle the curds into the cheesecloth. Allow the curds to drain for 10 minutes.
• Gather up the edges of the cheesecloth to form a bundle in order to drain as much whey as possible from the ricotta’s cheese.
• Use a length of butcher’s twine to tie the cheesecloth containing the curds into a neat bundle, pressing on the cheesecloth a bit to help the whey drain off.
• Tie the string to a wooden spoon or dowel, and hang the cheese curds over a pot or container to collect any remaining whey and continue draining for 30 minutes.
• After draining, remove the cheese from the cheesecloth, and transfer it to a nonmetallic bowl or container.
• Cover and refrigerate. Use within 5 days.

Makes 1 pound of Ricotta Cheese.