Ingredients

• 2 lbs Fresh Ricotta Cheese

• 1 gallon of Raw Milk

• 1 quart of Heavy Cream 

• ½ tsp Nutmeg 

• 1 tsp Salt 

• 4 cups of Flour

• Black Pepper 

• 1 cup of Romano Cheese

• 6 Eggs

• 2 cups of Regular Milk 

• Olive Oil

• ½ cup Lemon Juice

• Breadcrumbs (salt and peppered) 

How to Prepare

1. In a large pot, combine the milk and cream.

2. Medium heat and add in the nutmeg and some salt.

3. Stir and continue to heat up for 10 – 15 minutes until the mixture begins to boil.

4. Remove from the heat.

5. Stir in lemon juice.

6. Let the mixture sit for 10 – 15 minutes.

7. Place in a colander in a pot to catch the whey, and lay the cheese cloth on top.

8. With a ladle, scoop the cheese in to the colander.

9. Tie 2 adjacent corners of the cheesecloth and do the same to the other to create basket-like handles.

10. Place the handle of a wooden spoon through holes created by the knots and spin the cloth, tightening the cloth around the cheese and straining the excess liquid until it is creamy.

11. Cut the cheesecloth and empty the cheese into a large bowl.

Cheese Balls: 

1. Add 2 eggs and the olive oil to the ricotta and mix with a spoon.

2. In a large pot or fryer, heat up the oil.

3. In a mixing bowl, mix 4 eggs and 2 cups of milk.

4. Add a pinch of salt a. a. Set aside.

5. Add Romano cheese to the breadcrumbs and combine by hand.

6. Scoop the ricotta mixture into the bowl of flour and lightly coat by hand.

7. Place the egg mixture into the bowl and then directly into the breadcrumbs.

8. Slightly flattened and place in a baking pan with a cooling rack.

9. With oil at 375 degrees, carefully place multiple balls into the pot.

10. As they begin to float, they are close to being done.

11. When crisp, remove and put back into the pan.

12. Soon after removing, sprinkle with salt and pepper.

13. Garnish with fresh romance cheese on top.

14. Serve with tomato sauce while still warm. Enjoy!